Gribiche

5 Jun

Gribiche

For all of my Summer Sauce class attendees, this one is for you.  I hope you enjoy making these recipes as much as I enjoyed sharing them with you!

Gribiche is a traditional french sauce that is somewhere between a tartar and egg salad in nature. Served over seared fish, spooned on top of roasted asparagus, or simply siting on your morning toast, this versatile sauce is something that can be thrown together within minutes with ingredients you most likely have on hand in your pantry. The result is both intensely flavorful and satisfying, with room to add and subtract herbs and seasonings as you please. The key is to emulsify the yolks and oil as you would when making mayonnaise, slowly incorporating the oil and mixing continuously (see previous post on mayonnaise if you need a refresher, but do note the use of cooked egg yolks as well in this variation). Lastly, remember that capers are extremely salty, so taste before adding additional salt if you use a good amount of capers.

The photo above portrays a more ‘rustic’ gribiche. For a fancier plating, or if you love meticulously detailed tasks/spacing out while chopping things, take your time while prepping the egg whites, ensuring a more uniform and tidy presentation.

Enjoy and stay tuned for more to come soon!

Ingredients:

3 hardboiled eggs, whites and yolks separated

1 raw egg yolk

1 cup sunflower, canola or other neutral oil

juice of 1 lemon

2-3 tablespoons white wine vinegar

2 teaspoons dijon mustard

2 tablespoons capers

2 tablespoons cornichon pickles, cut into small rounds

2 tablespoons fresh chopped dill

1 tablespoon chopped tarragon

good dash smoked paprika

good pinch salt and fresh cracked black pepper

Directions:

Finely dice egg whites and set aside. In a medium bowl, mash egg yolks with a fork until well combined. Mix in yolk and whisk together until a smooth paste forms. Slowly drizzle oil into the yolk mixture until you reach a mayonnaise-like consistency. Add in lemon juice, white wine vinegar, dijon, capers, cornichons, dill, tarragon and smoked paprika. Taste, and season with salt and pepper as needed. Serve immediately or store in the fridge for up to two days.

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