Langue de Boeuf, Sauce Gribiche

Beef Tongue with a Piquant Mayonnaise

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Sauce Gribiche is an old friend, long overdue for a comeback. I came across it in an obscure bistro just the other day, and how happy I was! Thickened with hard-boiled egg yolk, it combines some of the richness of mayonnaise with the lightness of vinaigrette. At its best with boiled beef tongue, it complements a wide variety of cooked vegetables, too, such as carrot, cauliflower, leek, turnip, artichoke, or potato. Sauce Gribiche is also the traditional accompaniment to boiled calf’s head,