Sauce Gribiche

Name: Sauce Gribiche
Yield: Makes 300ml
Ingredients: 30g Capers, rinsed and finely chopped; 25ml White wine vinegar; Freshly ground pepper; Salt; 5g Chopped herbs, equal quantities of parsley, chive, tarragon and chervil; 30g Gherkins, finely chopped; 1 Lemon; 1tsp Dijon mustard; 250ml Vegetable oil; 2 yolks Free-range hard-boiled eggs

Basic Recipe 11

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

2 yolks Free-range hard-boiled eggs
1tsp Dijon mustard
250ml

Sauce
Gluten-free
Vegetarian

Method

Place the hard-boiled egg yolks and mustard in a bowl and mix to a paste. Whisk in the oil in a slow, steady stream until fully incorporated. Add the vinegar and fold in the capers, gherkins and chopped herbs. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon. Refrigerate the sauce gribiche until ready to use.