Sauce Gribiche Recipes
SAUCE GRIBICHE
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
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
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
Steps:
- Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.
SAUCE GRIBICHE
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
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
SAUCE GRIBICHE
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.
GRILLED HALIBUT WITH SAUCE GRIBICHE
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
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 (FRENCH CUISINE)
This sauce is a staple of French cuisine. Perfect to dress up cooked chicken breasts as well as over cooked fish.
Provided by Broke Guy
Categories Sauces
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Chill all ingredients prior to creating the sauce.
- Combine the shallots and the vinegar in a small bowl.
- Peel the hard-cooked egg and cut vertically through the middle of the egg. Scoop the yolk into another bowl. Dice the egg whites and add to the bowl with the egg yolk.
- Add a pinch of salt and the mustard. Whisk everything together and start to slowly add the oil drop by drop.
- When the sauce starts to come together, you can add the oil in a steady stream. When it's at the aioli stage, stir in the capers, pickle relish and herbs. Add the shallots, and little by little, the vinegar to your desired consistency.
Nutrition Facts : Calories 635.8, Fat 69.6, SaturatedFat 9.2, Cholesterol 46.6, Sodium 90, Carbohydrate 2.9, Fiber 0.2, Sugar 1.3, Protein 1.9
ASPARAGUS WITH SAUCE GRIBICHE
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
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
GRIBICHE SAUCE
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
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.
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