SAUCE GRIBICHE

It’s not going to win any beauty contests, but sauce gribiche is a classic served with Poul a Pot. It is a simple mix of minced up super-flavorful ingredients combined into a beyond-savory combination? Feel free to use it with: Well! almost anything

As versatile as sauce gribiche is, it’s also easy to make: just hard-boiled eggs; chop up some pickles, capers, and herbs: Then whizz it all together into a creamy sauce.

INGREDIENTS

4 eggs
1 teaspoon Dijon Mustard
1 teaspoon white wine vinegar
250ml sunflower oil
40g cornichons chopped
40g capers chopped
1 sprig flat leaf Parsley leaves only finely chopped
1 sprig tarragon leaves only finely chopped
1 sprig chervil leaves only finely chopped
Salt and Pepper

METHOD

Put the eggs in a small saucepan with a teaspoon of white wine vinegar. Cook the eggs till hard boiled (8 minutes.) Drain and place in iced water. When cool enough to handle, peel and cut in half.

Put the egg yolks in a food processor and blend until a smooth paste. Add the mustard and salt and pepper. While mixing add the white wine vinegar then slowly add the oil a bit at a time until you get a Mayonnaise consistency.

Fold in the Cornichons, capers and herbs. Adjust the seasoning.

Finely chop the egg whites and add to the sauce.

Taste and adjust the seasoning; add more salt and/or pepper to taste, if you like. Serve immediately or store, covered and chilled, for up to two days. The sauce will taste its best at room temperature.