Devil eggs sauce gribiche | Taste France Magazine
If you are someone that want to have a good mayonnaise but cannot stomach raw eggs, this is the sauce for you. The Gribiche Sauce is a mayonnaise made with boil
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tastefrance.com.
Ingredients
- Mayonnaise
- x 2.00 Eggs
- 2 tsp Moutarde de Bourgogne PGI
- 150 ml Vegetable oil
- 1 dash Red wine vinegar
- 1/2 tsp Salt
- White grounded pepper
- Gribiche sauce
- 12 small Cornichons
- 2 tbsp Capers
- 1 tsp Whole flat leaf parsley, parsley chopped
- 1 tsp Whole Tarragon, tarragon chopped
- 1 tsp Lemon juice
- x 6.00 eggs
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