Sauce gribiche

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Sauce gribiche
Gribiche.JPG
Sauce gribiche
Type Sauce
Course Condiment
Associated national cuisine French cuisine
Main ingredients Hard boiled egg yolks, mustard, vegetable oil
Ingredients generally used Chopped vegetables, capers, parsley, tarragon
Similar dishes Mayonnaise
Cookbook: Sauce gribiche  Media: Sauce gribiche

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[edit]

  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