Sauce Gribiche is a classic French sauce that perfectly balances richness and tanginess, making it an ideal accompaniment for a variety of dishes. Traditionally made with hard-boiled eggs, mustard, capers, cornichons, and herbs, this sauce is similar to a mayonnaise but with more texture and complexity. It pairs beautifully with cold meats, seafood, or even roasted vegetables, adding a burst of fresh, zesty flavor. Whether you’re looking to elevate a simple dish or impress your guests with a touch of French cuisine, Sauce Gribiche is a versatile and delicious choice.
Sauce Gribiche Recipe
Ingredients:
- 2 large hard-boiled eggs, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons capers, drained and chopped
- 2 tablespoons cornichons, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh chervil or dill, finely chopped (optional)
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Base:
- In a medium bowl, whisk together the Dijon mustard and red wine vinegar.
- Incorporate the Olive Oil:
- Slowly drizzle in the olive oil while continuously whisking, until the mixture begins to emulsify and thicken into a creamy base.
- Add the Eggs and Other Ingredients:
- Gently fold in the chopped hard-boiled eggs, capers, cornichons, and fresh herbs. Mix until well combined.
- Season:
- Taste the sauce and season with salt and freshly ground black pepper as needed.
- Serve:
- Serve Sauce Gribiche immediately or refrigerate until ready to use. It’s perfect as a topping for cold meats, poached fish, or roasted vegetables.
Enjoy the tangy and herbaceous flavor of Sauce Gribiche, a sauce that brings a touch of French elegance to any dish!
