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Sauce Gribiche
Preparation info
- Makes about
1 litre
- Difficulty
Easy
Appears in
By Adam Byatt
Published 2010
This piquant, textured vinaigrette is ideal to serve with boiled meats, cured fish and any dishes that are rich in flavour and need something to cut through that richness. It’s also good as a dipping sauce or spooned into broth-based bean soups.
Ingredients
4 8 100 g
Method
- Lower the eggs into a saucepan of boiling water and boil for 8 minutes. Drain the eggs and peel off the shells under cold running water.
- Peel and finely chop the shallots. Finely chop the cornichons and capers by running a knife through them on a chopping board. (All this can be done in a food processor, but the sauce will tend to become pulpy and lose its text