Classic Sauce Gribiche
A classic French Gribiche sauce, perfect for complementing fish or vegetables, can be prepared using this straightforward method.
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Instructions
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Place eggs in a saucepan, cover with water by at least an inch, and bring to a boil; immediately cover, remove from heat, and let sit for 7 minutes.
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While eggs cook, chop cornichons, parsley, and chives; mince garlic.
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Rinse and gently peel the cooked eggs, noting their barely set yolks.
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In a food processor, combine peeled eggs, chopped cornichons, parsley, chives, minced garlic, capers, and mustard; pulse to create a rough paste.
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Add lemon juice, oil, salt, and pepper; pulse again until combined into a not-completely-smooth sauce.
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Taste, adjust seasoning as needed, then serve immediately or store chilled for up to two days, serving at room temperature.