This is essentially an aioli, tricked out with herbs and made salty and bright with capers and vinegar, respectively. It's heaven on roast chicken and hard boiled eggs, even better on potatoes and asparagus. But it's a little hard to nail down -- everyone has their own version, much like the cobblers of the world -- and that's exactly what I love about it. If you're inclined, you can make it your own.
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<br />Some versions, like this one, start with a 4-minute egg; this recipe borrows that technique from the Zuni Cafe version.
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<br />Feel free to play with it, as I do: the herbs change with my mood, and I'll add cornichons because I love them but only if I have them. I use grapeseed oil because it's neutral and unobtrusive, but if you want a sauce that's pushier, both in color and in flavor, use olive oil.

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