Description
A recipe for classic French Sauce Gribiche, a rich, tangy cold sauce made with hard-boiled eggs, capers, and cornichons, perfect for serving with blanched or steamed asparagus.
Ingredients
Scale
- 4 large eggs, hard-boiled
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 cup neutral oil (like canola or grapeseed)
- 2 tablespoons capers, drained and roughly chopped
- 4 small cornichons, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh chives, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Peel the hard-boiled eggs. Separate the yolks from the whites.
- Place the egg yolks in a medium bowl. Add the Dijon mustard and white wine vinegar. Whisk these ingredients together until smooth.
- Slowly drizzle in the neutral oil while continuously whisking vigorously. Continue adding oil until the mixture emulsifies into a thick, mayonnaise-like base.
- Finely chop the hard-boiled egg whites. Add the chopped whites, chopped capers, chopped cornichons, parsley, and chives to the yolk mixture.
- Gently fold all the ingredients together until just combined. Do not overmix.
- Season the sauce with salt and black pepper to your preference.
- Chill the sauce for at least 30 minutes before serving over cold or room temperature asparagus.
Notes
- For best results, use fresh, high-quality cornichons and capers.
- If the sauce seems too thick, you can thin it slightly with a teaspoon of cold water or a few drops of vinegar.
- Serve this sauce with asparagus that has been blanched and shocked in ice water to keep it crisp.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Condiment
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 0.5
- Sodium: 250
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0.2
- Protein: 4
- Cholesterol: 100