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Sauce Gribiche
Preparation time: 5 minutes
Cooking time: 10 minutes for boiling eggs
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| Chef's Note | A perfect accompaniment to fish, calf's head, tongue, etc. |
| Ingredients | - 3 hardboiled eggs
- 1 tbsp. mustard
- 250 ml (1 cup) oil
- 100 ml (6 tbsp.) vinegar
- 30 g (1 oz.) cornichons
- A few chopped herbs
- Salt and pepper
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| Method |
- Hard boil three eggs; run under cold water; shell them; separate the yolks from the whites;
- mash the egg yolk into a paste; add 1 tbsp. mustard; slowly drizzle in 250 ml (1 cup) oil as you would in making mayonnaise;
- finish with 10 ml (2 tsp.) vinegar;
- finely chop the egg whites and 30 g of cornichons; add to the sauce; add a few finely chopped fresh herbs and season with salt and pepper.
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