Sauce Gribiche
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Separate the yolks from the whites. Place the yolks in a medium mixing bowl. Mince the whites and keep aside.
Mash the yolks with the mustard using a fork.
Drizzle the olive oil in a steady stream and whisk with the fork until smooth and emulsified.
Whisk in the vinegar.
Add the egg whites, cornichons, shallot, garlic, capers, parsley, and black pepper. Mix well—taste and season with salt. Add more vinegar if needed. This sauce can be made a day ahead of time and stored in an airtight container in the refrigerator for up to 3 days.