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.
- Total:
- Serves: 1 person
Ingredients
- 3tablespoons Dijon mustard
- 2tablespoons white-wine vinegar
- 6tablespoons extra-virgin olive oil
- 3–5 cornichons, cut into thin coins (3 tablespoons)
- 3tablespoons capers
- 3hard-boiled eggs, roughly chopped
- 4tablespoons chopped parsley
- 4tablespoons chopped tarragon
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1
Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.Step 2
Fold in the cornichons, capers and eggs.Step 3
Stir in the parsley and tarragon, and season to taste with salt and black pepper.