Name: Sauce Gribiche
Prep time: 15 min
Cook time: 11 min
Total time: 28 min
Yield: 10
Cuisine: French
Ingredients: 4 eggs; 1 Tablespoon dijon mustard; 1 1/2 Tablespoons white wine or champagne vinegar; 2 teaspoons brine from cornichon jar; 1/4 cup chopped cornichon; 1/2 teaspoon kosher Salt, plus more to taste; 1/4 teaspoon pepper, plus more to taste; 3/4 cup olive oil; 1 Tablespoon chopped capers; 1 Tablespoon finely chopped parsley; 1 Tablespoon finely chopped tarragon; 2 teaspoons finely chopped chives

Sauce Gribiche

Sauce gribiche is ideal served with grilled or fried seafood, or steamed veggies such as asparagus or green beans. A cold French egg sauce made by blending boiled eggs with cornichons, capers, and herbs, it is creamy and rich, and good on so many things.

28 min total 15 min prep 11 min cook 10 182 cal

Instructions

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1 Bring a saucepan of water to a boil. With a slotted spoon, carefully lower eggs into the water and cook for 11 minutes. Drain and place eggs into an ice bath for 2 minutes. Peel eggs and set aside.
2 Cut eggs in half and separate yolks from egg whites. Place yolks in a food processor. Set aside 2 white halves for another use; finely chop remaining egg whites. Set whites aside.
3 To the food processor with the yolks, add Dijon, vinegar, brine, salt, and pepper. Puree until smooth. With food processor running, slowly drizzle in oil until well emulsified.
4 Transfer mixture to a bowl and stir in reserved egg whites, chopped cornichon, capers, parsley, tarragon, and chives. Taste; season with salt and pepper. Refrigerate until ready to serve.