Sauce Gribiche

Preparation info

  • Difficulty

    Easy

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Method

Prepare the preceding tartare sauce and add a finely chopped hard-cooked egg. Serve with poached fish, seafood, calf’s head, or cold meats.