Sauce Gribiche (Hard-Boiled Egg Dressing) Recipe

Sauce Gribiche (Hard-Boiled Egg Dressing) Recipe

www.recipezazz.com

Sauce Gribiche is a a mayonnaise-style cold egg sauce from French cuisine. It classically has been served with boiled chicken, fish (hot or cold),

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Cooking tools:

  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Pot
  • Stove
  • Spoon
  • Spatula
  • Refrigerator
  • Airtight container

Ingredients

  • 36 grams cornichons, chopped (6 cornichons, or 6 baby pickles, chopped)
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon capers, chopped (drained)
  • 1 tablespoon whole grain mustard (Dijon style)
  • Kosher salt, to taste
  • freshly ground pepper, to taste
  • 3 eggs (hard-boiled, shells removed coarsely chopped)
  • 2 tablespoons chopped herbs (tarragon, parsley, chervil)

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