Main Course
Sauce Gribiche
A French classical mix of super-flavourful and simple ingredients
This super versatile sauce comes together in about five minutes and improves cold meats, blanched asparagus, boiled potatoes, your favourite meats or fish– almost anything you can think. The egg needs to be really finely chopped to achieve the sauce’s optimal texture
Ingredients
- 3 hard boiled eggs
- 1 tbsp Dijon mustard
- 3 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 tbsp capers
- 1 tbsp cornichons
- Sea salt and cracked black pepper
Method
- Cook the eggs for 8-10 minutes until hard-boiled.
- Once cooked, run under cold water and peel.
- Then separate the egg yolk and white, finely dice the egg white into a bowl.
- Mash the yolk to a puree with the Dijon mustard, combine with egg white.
- Whisk or blend in the white wine vinegar and olive oil.
- Season with sea salt and black pepper.
- Finely chop up the fresh herbs and finely dice the cornichons and the capers.
- Stir it all together and chill until needed.
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