Sauce Gribiche French Cuisine Recipes

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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.

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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