Sauce Gribiche
Cold sauce of hard-boiled egg, capers, cornichons and herbs
A mayonnaise made with cooked yolks rather than raw, so it is grainier and more robust, then loaded with capers, cornichons and herbs. Traditional with tête de veau, excellent with anything poached or cold — leeks, salmon, boiled beef.
Ingredients
- 4 hard-boiled eggs
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 3/4 cup neutral oil
- 2 tablespoons capers, rinsed and chopped
- 1/4 cup cornichons, finely chopped
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped chervil
- Kosher salt and black pepper
Instructions
- Separate the yolks from the whites. Push the yolks through a fine sieve into a bowl.
- Whisk in the mustard and vinegar, then add the oil in a thin stream, whisking, as for mayonnaise. It will be thicker and less glossy than a raw-yolk mayonnaise.
- Cut the whites into fine dice and fold them in.
- Fold in the capers, cornichons and herbs.
- Season with salt and pepper. Let it sit 30 minutes before serving so the flavours settle.
Notes
- Eight minutes gives a set yolk that is still tender. Twelve gives the grey ring and a chalky sauce.