sauce gribiche
rating:Serves two
3 hard-boiled eggs, yolks and whites separated
a coffee spoon of mustard
300 ml oil
2 soup spoons of vinegar
1 soup spoon of chopped cornichons
1 soup spoon of chopped capers
1 soup spoon of chopped parsley
1 teaspoon chopped tarragon
salt and pepper
crush egg yolks to form a smooth paste. Add mustard and seasoning. Pour in the oil in a thin stream, as for mayonnaise. Add vinegar. Taste and adjust seasoning. Add chopped cornichons, capers and parsley to the mixture. Finally, add coarsely-chopped egg whites.
Alternative recipe
1 small shallot, very finely chopped
1 hard boiled egg, white chopped, yolk reserved
2 tsp Dijon mustard
1tbsp red wine vinegar
120ml equal quantites olive oil & sunflower/grapeseed
1 tbsp gherkins, chopped
2 sprigs tarragon, chopped
2 tbsp flat leaf parsley, chopped
Salt & pepper
place the egg yolk, mustard, red wine vinegar and a pinch of salt in a bowl and mix thoroughly, gradually whisk in the oil until well blended, stir in the shallot, chopped egg white, gherkin and herbs, season to taste.
