Sauce Gribiche
Serves 2
15 mins prep
15 mins total
A tangy French sauce made with hard boiled eggs, mustard, capers, cornichons and parsley served cold with so many pairings.
0 servings
Divide the yolks and whites off 3 large hard boiled eggs.
Place the yolks in a bowl along with 1/2 cup of extra virgin olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon of grainy mustard and a pinch of salt and black pepper and whisk vigorously until the yolks are broken down and the mixture is thick, creamy and pale yellow color in color
Finely chop the egg whites, parsley, cornichons and capers and fold them into the egg yolk mixture
Chill in an airtight container until ready to serve
