Name: Salade de boeuf gribiche (Beef Salad with Herb Mayonnaise)
Yield: 4 to 6 Servings.
Cuisine: France
Ingredients: 1 hard-cooked egg, put through a sieve; 1 tablespoon chopped fresh tarragon, or use half the amount dried; 3 tablespoons finely chopped onion; 24 to 36 thin slices freshly cooked boiled beef; 1 tablespoon imported mustard, preferably Dijon or Düsseldorf; 1 cup peanut, vegetable, or corn oil; ½ teaspoon Worcestershire sauce; 3 drops Tabasco sauce; 2 tablespoons finely chopped shallots; Salt and freshly ground pepper to taste; Finely chopped fresh parsley for garnish; 1 hard-cooked egg, chopped, for garnish; 1 tablespoon white vinegar; 1 egg yolk; 1 tablespoon finely chopped fresh parsley; 1 tablespoon cold water

Preparation info

4 to 6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

24 to 36 thin slices freshly cooked boiled beef
1 hard-cooked egg, put through a sieve
1 egg yolk

Method

Arrange the meat neatly with overlapping slices in a symmetrical pattern.
To prepare the sauce, put the sieved egg, egg yolk, mustard, vinegar, onion, shallots, parsley, and tarragon in a mixing bowl.
Using a wire whisk, stir to blend, then gradually add the oil, stirring vigorously and continuously. It should thicken like mayonnaise.
Season th