Gribih sauce
6 servings
20 minutes
Gribiche sauce is a classic representative of European cuisine, characterized by its rich flavor and exquisite texture. Its origin is linked to French traditions of sauce preparation that use fresh herbs and piquant additions. The base of gribiche consists of eggs carefully mashed with mustard and lemon juice, giving it a slight acidity and velvety consistency. The flavor is complemented by tarragon, parsley, and chervil for freshness, while capers and gherkins add pleasant spiciness. This sauce pairs wonderfully with fish, meat dishes, and vegetables, transforming them into a gastronomic work of art. Gribiche can be served as a dressing for salads or used as an exquisite dip for appetizers. An indispensable element on a gourmet's table that highlights the subtlety of flavor combinations.
1
Boil the eggs hard, cool, and peel. Remove the yolks and keep 3 whites. Mash the boiled yolks with 1 raw egg and a teaspoon of Dijon mustard into a smooth mixture. Add lemon juice and vegetable oil as when making regular <a href='/recipe/12205/'>mayonnaise</a>. Stir in 1 tablespoon of a mixture of chopped tarragon, parsley, and chervil, and a tablespoon of chopped capers and gherkins. Mix well and add the finely chopped whites of the three eggs.
- Chicken egg: 5 piece
- Egg yolk: 1 piece
- Dijon mustard: 1 teaspoon
- Lemon juice: 1 tablespoon
- Tarragon: 1 teaspoon
- Vegetable oil: 0.5 l
- Parsley: 5 g
- Chervil: 5 g
- Capers: 0.5 tablespoon
- Cornichons (gherkins): 65 g
