Garden Sauce

We call this “Garden Sauce” because we use it to accompany so much of our food from the veggie garden.   Here you see it with glorious artichokes   It also goes well with asparagus, sprouting broccoli, courgettes, green beans etc.    Its made with boiled eggs and lots of herbs and is kind of a riff on the classic Sauce Gribeche     I usually replace the anchovies with olives to make it vegetarian but it tastes good with either and with both too!


  • 4 large eggs, hard-boiled and shelled
  • 1 very large bunch of soft green herbs (half flat-leaf parsley and the rest a mixture of chives, fennel, dill and/or coriander, tarragon or any one of these)
  • 1 tin of anchovy fillets, drained and finely chopped OR handful black olives finely chopped
  • About 300ml extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Black pepper


  1. Mash up the eggs roughly with the back of a fork
  2. Chop the herbs and anchovies with a sharp knife.
  3. Mix the whole lot together with the oil and vinegar in a large bowl. You won’t need much salt because of the anchovies/olives so taste to see.   Do add plenty of pepper.

Serve with artichokes/broccoli/asparagus etc with some of the sauce dribbled over and put the rest in a bowl for people to help themselves.


If you choose to serve this with artichokes

Cook your artichokes in boiling salted water for about 10-40 minutes depending on size.  Drain them in the sink, face down, for 5 minutes and, when they’ve cooled a bit, give each a squeeze to get rid of any remaining water.

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