Advertisement
Gribiche sauce
Preparation info
- Makes approximately
275 ml
- Difficulty
Easy
- Ready in
10 min
Appears in
Published 1999
Particularly good to liven up mild foods. Try serving this sauce with vegetables, such as artichokes or white asparagus.
Ingredients
250 ml 8 fl oz ½ tablespoon
Method
- Stir the vinaigrette, gherkins, capers, spring onions and egg in a bowl until combined. Season, to taste, with salt and pepper.
- You may serve the sauce immediately or cover with plastic wrap and refrigerate for up to 24 hours.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe