Gribiche Sauce
PRÉPA30 min
TOTAL30 min
Co
Cook
Gribiche sauce is a cold French sauce, often served with cold meat dishes, especially head cheese. It is made with cornichons, capers, chervil, parsley, tarragon, hard-boiled eggs, mustard, and oil, giving it a tangy and rich flavor. This sauce is…
Ustensiles
Ingrédients — 4 parts
Préparation
1
Chop the cornichons and capers.
2
Finely chop the chervil, parsley, and tarragon.
3
Cook the hard-boiled eggs, then cool them, peel them, and set aside. Slice the hard-boiled egg whites into julienne strips.
4
Work the yolks into a pommade, season with salt and pepper, and mix with mustard.
5
Mount like a mayonnaise, gradually incorporating the oil.
6
Gently mix the sauce with the cornichons, capers, fine herbs, and the julienne of egg whites.