Recipe by threeovens
Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.
Top Review by auntcandie.in.or
This is not only fabulous, but very pretty! I did saute in big skillet as I prefer that to steaming or boiling. The flavors are wonderful. Teamed it with a Lemon Sauteed chicken. Yumm!
- 36 asparagus spears, trimmed
- 4 large hard-boiled eggs, peeled and separated
- 1 egg (see description)
- 1 1⁄2 tablespoons whole grain Dijon mustard (see description)
- 1 1⁄2 tablespoons white wine vinegar (see description)
- fleur de sel (see description)
- fresh ground black pepper (see description)
- 1⁄2 cup grapeseed oil (see description)
- 2 tablespoons capers, minced
- 2 tablespoons cornichons or 2 tablespoons pickles, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh chervil, minced
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh cilantro, minced
- 12 sprigs parsley or 12 sprigs chervil, for garnish
Directions See How It's Made
- Bring a large pot of salted water to a boil; prepare an ice water bath.
- Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
- Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
- Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
- Separate the egg and place the yolk into a large bowl; reserve the white for another use.
- Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
- Slowly whisk in oil until emulsified and thickened.
- Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
- Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
- NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil.