“Sauce” Gribiche

June 2, 2009

Akin to, but neither a classic mayonnaise nor hollandaise, it has been assumed that gribiche potentially has French parentage. So far, my research reveals that gribiche may be a culinary orphan with unknown lineage—which makes it deserve no less adoration. Think summer hues, picnics.

GRIBICHE

4 hard cooked eggs, yolks only

1 medium shallot, peeled and finely chopped
1/4 C white wine vinegar

2 T fresh tarragon, finely chopped
2 T fresh parsley, finely chopped
2 T chives, thinly sliced
3 T capers, drained and chopped
6 cornichons, finely chopped
1 T dijon mustard
1 C extra virgin olive oil

Sea salt
Freshly ground black pepper

Combine the shallot and white wine vinegar in a small bowl and set aside.

In a small bowl, whisk together the tarragon, parsley, chives, capers, cornichons, mustard and olive oil. Finely chop the egg yolk and add to the bowl. Then add the wine vinegar, shallots, a pinch of salt, and whisk vigorously. Taste, and adjust seasoning with salt and pepper. If possible, chill overnight in the refrigerator so the flavors may meld.

Serve over asparagus, leeks, boiled potatoes, poached eggs, shrimp, fish, or cold chicken.

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