Sauce Gribiche

Name: Sauce Gribiche
Yield: Makes about 1⅓ cups (315 ml)
Cuisine: American
Ingredients: 2 teaspoons fresh lemon juice; ½ cup (120 ml) olive oil; 2 tablespoons chicken stock or vegetable stock; 2 tablespoons chicken stock or vegetable stock; 3 large hard-boiled eggs, yolks and whites separated; 1 tablespoon Dijon mustard; 3 large hard-boiled eggs, yolks and whites separated; 3 large hard-boiled eggs, yolks and whites separated; 1 tablespoon chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 1 tablespoon chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 1 tablespoon chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 1 tablespoon chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 1 tablespoon chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 1 tablespoon small cornichon pickles or black olives, finely diced; 1 tablespoon small cornichon pickles or black olives, finely diced; 1 tablespoon drained capers, chopped; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper

Preparation info

Makes about
1⅓ cups

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

3 large hard-boiled eggs, yolks and whites separated
1 tablespoon Dijon mustard

Americas
United States
Sauce
California
Gluten-free

Method

In a blender, combine the egg yolks, mustard, stock, and lemon juice and puree until smooth. With the machine running, gradually add the olive oil in a fine stream to form a smooth sauce. Finely dice the egg whites and stir them into the sauce along with the capers, pickles, and herbs. Add salt and pepper to taste. Store covered in the refrigerator for up to 2 days.