Gribiche Sauce
Gribiche sauce is a cold French sauce, often served with cold meat dishes, especially head cheese. It is made with cornichons, capers, chervil, parsley, tarrago
Gribiche sauce is a cold French sauce, often served with cold meat dishes, especially head cheese. It is made with cornichons, capers, chervil, parsley, tarragon, hard-boiled eggs, mustard, and oil, giving it a tangy and rich flavor. This sauce is perfect for accompanying cold dishes and salads.
Time
30 min. =
30 min.
Utensils
1 knife1 bowl1 whisk
Ingredients for 4 parts
- 2 eggs
- 1 c. à s. sea salt
- 10 g. parsley
- 30 ml. olive oil
- 1 c. à s. black pepper
- 15 g. mustard
- 35 g. pickled gherkins
- 10 g. chervil
- 35 g. capers
- 10 g. tarragon
Steps
- Chop the cornichons and capers.
- Finely chop the chervil, parsley, and tarragon.
- Cook the hard-boiled eggs, then cool them, peel them, and set aside. Slice the hard-boiled egg whites into julienne strips.
- Work the yolks into a pommade, season with salt and pepper, and mix with mustard.
- Mount like a mayonnaise, gradually incorporating the oil.
- Gently mix the sauce with the cornichons, capers, fine herbs, and the julienne of egg whites.