Sauce Gribiche

Preparation info
  • About

    2 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 egg yolk
  • Salt and freshly ground black pepper
  • 1 teaspoon prepared mustard, preferably Dijon

Method

  1. This sauce is made like a mayonnaise. Place the egg yolk in a mixing bowl and add salt and pepper to taste, the mustard and vinegar. Immediately begin whipping the mixture with a wire whisk or rotary beater. Add the oil, a few drops at a time, then continue to add it in a steady stream, beating constantly. The sauce should become thicker all the time.