Sauce Gribiche
A tangy French sauce made with hard boiled eggs, mustard, capers, cornichons and parsley served cold with so many pairings.
Ingredients
- 3 large eggs, hard boiled
- 1/2 cup of extra virgin olive oil
- 1 tablespoon of white wine vinegar
- 1 teaspoon of grainy or dijon mustard
- salt and black pepper
- 2 cornichons, finely chopped
- 1 tablespoon of capers, finely chopped
- 1-2 tablespoons of fresh parsley, finely chopped
Instructions
- Divide the yolks and whites off 3 large hard boiled eggs.
- Place the yolks in a bowl along with 1/2 cup of extra virgin olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon of grainy mustard and a pinch of salt and black pepper and whisk vigorously until the yolks are broken down and the mixture is thick, creamy and pale yellow color in color
- Finely chop the egg whites, parsley, cornichons and capers and fold them into the egg yolk mixture
- Chill in an airtight container until ready to serve