'GRIBICHE' MAYONNAISE SAUCE (by Maman)
Sauce gribiche is an OLD-SCHOOL recipe that used to be in vogue a whiiiiiile back as a staple of French cuisine... Maman like its vintage qualities! It's a mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers and tarragon. It's great as a veggie dip or to pour over steak or fish. Bon appetit!
Serves 4 l Difficulty: easy l Prep time: 10min l Total time: 20min
1 cup sunflower oil (45cl)
1 tablespoon mustard
3 tablespoons vinegar
4 pickles (cornichons), chopped
1 tablespoon capers
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
Salt & pepper
1. Boil eggs in boiling water for 10 minutes & peel.
2. Separate egg yolks from the whites. Put white aside. Crush the egg yolks with mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper.
3. Now gradually pour the oil while whisking until it begins to thicken and forms an emulsion.
4. Incorporate chopped cornichons, capers and fresh herbs.
5. Finally, mash up egg whites and add to the mix. Store in the fridge.
6. Serve as a veggie dip or sauce to top off a steak.