Sauce Gribiche (French Cuisine)

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READY IN: 5mins
SERVES: 4
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium shallots or 2 green onions, finely chopped
  • 2
    tablespoons red wine vinegar
  • 1
    hard-cooked egg
  • 1
    tablespoon Dijon mustard (Grey Poupon style)
  • salt, to taste
  • 1 14
    cups vegetable oil (neutral flavored)
  • 1
    tablespoon capers, rinsed dried coarsely chopped (optional)
  • 1
    tablespoon pickle relish
  • 14
    cup loosely packed fresh herb (choice of chives, tarragon, parsley and dill)
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DIRECTIONS

  • Chill all ingredients prior to creating the sauce.
  • Combine the shallots and the vinegar in a small bowl.
  • Peel the hard-cooked egg and cut vertically through the middle of the egg. Scoop the yolk into another bowl. Dice the egg whites and add to the bowl with the egg yolk.
  • Add a pinch of salt and the mustard. Whisk everything together and start to slowly add the oil drop by drop.
  • When the sauce starts to come together, you can add the oil in a steady stream. When it's at the aioli stage, stir in the capers, pickle relish and herbs. Add the shallots, and little by little, the vinegar to your desired consistency.
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