Sauce gribiche

Preparation info
  • Makes about

    200 g

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

Ingredients

  • 2 hard-boiled eggs, peeled
  • 1 tbsp Dijon mustard
  • 1 tbsp

Method

Mash the eggs by passing them through a sieve into a bowl. Stir in the mustard and vinegar. Add the oil very slowly, in a thin stream, whisking constantly, as if you were making a mayonnaise. Once the mixture is thick and creamy, gently stir through the capers, gherkins (pickles) and chervil. Taste to check the seasoning.