Gribiche Sauce - Authentic Recipe

Ingredients:

• 3 hard-boiled eggs (separate yolks and whites)

• 1 tbsp Dijon mustard

• 200 ml vegetable oil (or olive oil if you prefer a stronger flavor)

• 2 tbsp white wine vinegar

• 2 tbsp finely chopped pickles

• 2 tbsp capers (preferably small, unsalted capers)

• 1 tbsp finely chopped fresh parsley

• 1 tbsp chopped fresh tarragon

• 1 tbsp finely chopped shallot

• Salt and freshly ground black pepper

Instructions:

1. Prepare the eggs:

   • Boil the eggs (about 10 minutes in boiling water). Once cooked, rinse them under cold water, peel, and separate the yolks from the whites.

   • Mash the egg yolks with a fork until you get a fine paste.

2. Make the emulsion:

   • In a bowl, whisk the mashed egg yolks with the mustard.

   • Gradually add the oil while whisking constantly to form an emulsion, like making mayonnaise. If the emulsion becomes too thick, you can add a little water to adjust the consistency.

3. Add the aromatics and condiments:

   • Once the emulsion is smooth, add the white wine vinegar, pickles, capers, shallot, parsley, and tarragon.

   • Gently mix to incorporate all ingredients.

4. Incorporate the egg whites:

   • Finely chop the egg whites and add them to the sauce for texture and crunch.

5. Season:

   • Taste and adjust the seasoning with salt and pepper to your liking.

6. Refrigerate (optional but recommended):

   • Let the sauce rest in the refrigerator for at least 30 minutes before serving so the flavors can meld.

Usage:

Gribiche sauce is a cold sauce, perfect for pairing with:

• Cold meats (chicken, roast beef, etc.)

• Fish (poached salmon, trout, etc.)

• Vegetables cooked in water or steamed (green beans, potatoes, etc.)

• Hard-boiled eggs, as a side dish or for brunch dishes.

Tip:

• Tarragon, with its aniseed touch, is a key ingredient in this authentic recipe. It perfectly balances the acidity of the vinegar and the creaminess of the egg yolks.