Sauce gribiche

Gribiche sauce

Sauce gribiche is a mayonnaise-style cold egg sauce in the 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.

Notes

  1. ↑ Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18
  2. ↑ August Escoffier L'Aide-Memoire Culinaire (Original edition 1919) pg.52
  3. ↑ David, E. (1960). "French Provincial Cooking" (1999 edition) p.120
  4. ↑ "Larousse Gastronomique" (2001).
  5. ↑ Le tabliers de sapeurs
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.