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sauce gribiche

English Name:

tart mayonnaise with herbs

Comments:

This sauce is essentially a fresh mayonnaise combined with fresh herbs; sour additions such as capers, cornichons, and vinegar; and a little hard-boiled egg for bulk. The combination is delightful, especially with fried foods, including French fries! It is served with hot foods even though the sauce is cold, but don’t sauce the food until it is time for service so the mayonnaise doesn’t separate due to the heat.

Serving Suggestion:

saumon mi-cuit au sauce gribiche
chips de comté

click picture to enlarge

Ingredients:

1 egg yolk
1 teaspoon Dijon-style mustard
100 milliliters grapeseed oil
1 tablespoon fresh Italian parsley, coarsely chopped
1 tablespoon fresh tarragon, coarsely chopped
1 tablespoon fresh chervil, coarsely chopped
1 tablespoon fresh chives, coarsely chopped
5 grams salted capers, rinsed and chopped
10 grams cornichons, minced
1/2 tablespoon sherry vinegar
salt and freshly ground black pepper, to taste
1 egg white, hard-boiled, chopped [optional]

Instructions:

1.	Whisk the egg yolk and mustard together until smooth.

2.	Make a mayonnaise by slowly whisking the grapeseed oil into the yolk mixture. When done, combine the herbs with each other and add to the mayonnaise, to taste. All of the herbs may not be required. Mix in the capers, cornichons, and vinegar. Season with salt and pepper. Add the egg white [optional].

3.	Refrigerate until needed.

Yield:

2 servings.

Reference:

Bernard Loiseau, Cuisine en Famille, 1997, page 100.

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