A simple recipe for traditional gribiche sauce, but with what? Cold meats like head cheese (also perfect with ravigote) or fish terrines, for example. The indulgent pleasure will be present with this sauce that resembles mayonnaise.
Cooking the eggs Cook the hard-boiled eggs for 10 minutes, then peel them and let them cool. Separate the yolks from the egg whites and chop them separately.
Mix In a mixing bowl, combine the egg yolks, vinegar, fine salt, freshly ground pepper, and mustard.
Whip together with sunflower oil and olive oil. Whip well like a mayonnaise.
Chop the pickles, capers, parsley, tarragon, and chervil.
Add the seasonings to the gribiche sauce. Add the chopped capers, chopped pickles, parsley, tarragon, and chopped chervil to the mayonnaise. Mix well and check the seasoning. Add the chopped egg whites and whisk to combine.
0 servings
6
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