For the Gribiche

Name: For the Gribiche
Cuisine: Australia
Ingredients: 15 g (½ oz.) minced capers; 8 g finely chopped parsley; 100 g plain flour; 1 egg white; 4 g finely sliced tarragon leaves; 15 g (½ oz.) brunoise-cut gherkins; 1 hard-boiled egg (brunoise-cut white; yolk passed through a tamis); 15 g lemon juice; 15 g (½ oz.) brunoise-cut shallots; 100 g panko bread crumbs; 28 g dijon mustard; 244 g whole milk; 10 g salt; 15 chardonnay vinegar; 8 g finely sliced chives; 276 g grapeseed oil; 0.5 g freshly ground and sifted black pepper

Preparation info

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

15 g (½ oz.) brunoise-cut gherkins
15 g (½

Oceania
Australia
Side dish
Sauce
Vegetarian

Method

Mix the gherkins, capers, shallots and herbs and set aside.

Place the milk into a saucepan and add the Flogel 60. Use a hand blender to blitz well. Heat the mixture to 212°F (100°C), stirring occasionally. Once the mixture starts boiling, allow to boil for 30 seconds, stirring continuously. Remove from the heat and using the hand blender, add the mustard, lemon juice, vinegar,