Gribiche Sauce Recipes

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SAUCE GRIBICHE



Sauce Gribiche image

This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes - almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce's optimal texture.

Provided by Julia Moskin

Categories     quick, condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 9

1/2 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon wine vinegar
3 tablespoons olive oil
1 tablespoon capers
2 cornichons, finely chopped
1 hard-boiled egg, finely chopped
Freshly ground pepper
1 tablespoon chopped parsley

Steps:

  • In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams

GRIBICHE



Gribiche image

A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Yield Makes about 3/4 cup

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil
2 hard-cooked eggs, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon thinly sliced cornichons
1 tablespoon capers, rinsed and drained
Kosher salt and freshly ground pepper

Steps:

  • Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

GRIBICHE SAUCE



Gribiche Sauce image

Categories     Condiment/Spread     Sauce     Egg     Herb     No-Cook     Quick & Easy     Yogurt     Mayonnaise     Capers     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1/2 cup bottled mayonnaise
1/2 cup plain yogurt
3 tablespoons finely chopped dill pickle
3 tablespoons minced shallot
3 tablespoons minced fresh parsley leaves
2 tablespoons chopped drained bottled capers
1 teaspoon minced fresh thyme leaves plus a thyme sprig for garnish
1 hard-boiled large egg, chopped fine

Steps:

  • In a bowl stir together the mayonnaise, the yogurt, the pickle, the shallot, the parsley, the capers, the minced thyme, the egg, and pepper to taste and garnish the sauce with thyme sprig. Serve the sauce with fish or shellfish.

GRILLED ASPARAGUS GRIBICHE



Grilled Asparagus Gribiche image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 9

1 1/2 pounds asparagus, trimmed
Olive oil, for brushing asparagus
Salt and freshly ground pepper
4 hard-cooked eggs, yolks only
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons capers, drained
6 cornichons, diced
1 1/4 cups extra-virgin olive oil
1/4 cup white wine vinegar

Steps:

  • Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter.
  • Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately.

GRILLED HALIBUT WITH SAUCE GRIBICHE



Grilled Halibut with Sauce Gribiche image

You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons (45 milliliters) Dijon mustard
2 tablespoons (30 milliliters) white wine vinegar
3 ounces (90 milliliters) extra-virgin olive oil
3 to 5 cornichons, cut into small dice
2 tablespoons (30 milliliters) capers
3 hard-boiled eggs (see Cook's Note), peeled and roughly chopped
3 tablespoons (45 milliliters) chopped parsley
1 tablespoon (15 milliliters) lemon zest
Kosher salt and freshly ground black pepper
Four 6-ounce (170-gram) skinless halibut fillets, each about 1-inch thick
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1 tablespoon (15 milliliters) extra-virgin olive oil, more to taste

Steps:

  • For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
  • For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
  • Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.

SAUCE GRIBICHE



Sauce Gribiche image

Sauce gribiche has a category problem - is it a vinaigrette, a mayonnaise, a condiment, a sauce? - but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It's just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like beef tongue, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.

Provided by Gabrielle Hamilton

Categories     condiments, sauces and gravies

Time 5m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
6 tablespoons extra-virgin olive oil
3-5 cornichons, cut into thin coins (3 tablespoons)
3 tablespoons capers
3 hard-boiled eggs, roughly chopped
4 tablespoons chopped parsley
4 tablespoons chopped tarragon
Kosher salt
Freshly ground black pepper

Steps:

  • Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
  • Fold in the cornichons, capers and eggs.
  • Stir in the parsley and tarragon, and season to taste with salt and black pepper.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 1 gram, TransFat 0 grams

ASPARAGUS WITH SAUCE GRIBICHE



Asparagus With Sauce Gribiche image

Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.

Provided by threeovens

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

36 asparagus spears, trimmed
4 large hard-boiled eggs, peeled and separated
1 egg (see description)
1 1/2 tablespoons whole grain Dijon mustard (see description)
1 1/2 tablespoons white wine vinegar (see description)
fleur de sel (see description)
fresh ground black pepper (see description)
1/2 cup grapeseed oil (see description)
2 tablespoons capers, minced
2 tablespoons cornichons or 2 tablespoons pickles, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh chervil, minced
1 tablespoon fresh chives, minced
1 tablespoon fresh cilantro, minced
12 sprigs parsley or 12 sprigs chervil, for garnish

Steps:

  • Bring a large pot of salted water to a boil; prepare an ice water bath.
  • Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
  • Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
  • Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
  • Separate the egg and place the yolk into a large bowl; reserve the white for another use.
  • Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
  • Slowly whisk in oil until emulsified and thickened.
  • Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
  • Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
  • NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil.

Nutrition Facts : Calories 244.6, Fat 22.5, SaturatedFat 3.1, Cholesterol 155, Sodium 239.9, Carbohydrate 4.6, Fiber 2.2, Sugar 1.4, Protein 7.7

SAUCE GRIBICHE



Sauce Gribiche image

Provided by John Torode

Categories     Egg     Side     Vegetarian

Number Of Ingredients 10

4 hard-cooked eggs
2 hard-cooked egg yolks
1/2 Tbs. Dijon mustard
salt and pepper
1/2 Tbs. white-wine vinegar
1 cup olive oil
bunch of fresh chervil, chopped
1/2 bunch of fresh tarragon, chopped
1/4 cup capers, drained and chopped
1/2 cup cornichons (tiny, tart pickled gherkins), drained and chopped

Steps:

  • Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.
  • Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
  • To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.

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