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

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

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.

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?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Sauce Gribiche

Basic Recipe 11

Ingredients

Method

Become a Premium Member to access this recipe

Part of