 Sauce gribiche | |
| Type | Sauce |
|---|---|
| Course | Condiment |
| Associated cuisine | French cuisine |
| Main ingredients | Hard boiled egg yolks, mustard, vegetable oil |
| Ingredients generally used | Chopped vegetables, capers, parsley, tarragon |
| Similar dishes | Mayonnaise |
Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.[1][2]
Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head,[3][4] tripe,[5] or cold terrine. Modern variations may see sauce gribiche paired with vegetables, too, such as asparagus, charred lettuce or leeks, or even served as a dip.
See also
Notes
- ↑ Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18
- ↑ August Escoffier, L'Aide-Memoire Culinaire (Original edition 1919) pg.52
- ↑ David, E. (1960). "French Provincial Cooking" (1999 edition) p.120
- ↑ "Larousse Gastronomique" (2001).
- ↑ Le tabliers de sapeurs
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