Sauce Gribiche Recipe
Sauce Gribiche
Total time: less than 15 minutes

Prep. time: 5 minutes
Cooking time: 10 minutes for boiling eggs

Difficulty: Easy
Chef's Note

A perfect accompaniment to fish, calf's head, tongue, etc.

- 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
  1. Hard boil three eggs; run under cold water; shell them; separate the yolks from the whites.
  2. 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.
  3. Finish with 10 ml (2 tsp.) vinegar.
  4. 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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