Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sauce Gribiche

Servings: about 3 cups

Attributed to early Roman times, this sauce was made as a condiment or dressing for salad greens, fish, poultry, and eggs. Very similar to tartare sauce, Gribiche is made with shallots, parsley, cornichons, capers, eggs, oil, vinegar, and seasonings. However, other ingredients are often added such as chives, other herbs and prepared mustard. A key difference between Sauce Gribiche and tartare sauce is that the oil, vinegar and seasonings are not emulsified (fully blended) into the Sauce Gribiche as they are with tartare sauce.

3 hard-boiled eggs
1 teaspoon Dijon mustard
1 tablespoon chopped capers
1 tablespoon chopped sour pickle
1 teaspoon chopped chervil
1 teaspoon chopped tarragon
1 teaspoon chopped parsley
2 cups salad oil
¾ cup wine vinegar
2 cooked egg whites

Put the hard boiled eggs through a sieve. Stir in mustard, capers, pickles, and herbs. Whisk in oil and vinegar and fold in julienned egg whites.


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