Gribiche Sauce
Gribiche Sauce
Ingredients
- 1 hard-boiled egg, cold, white and yolk separated
- 2 tsp (10 ml) Dijon mustard
- 1 1/2 tsp (7.5 ml) white wine vinegar
- 1/2 cup (125 ml) olive oil
- 3 tbsp mixed herbs (such as chervil, tarragon, parsley), finely chopped
- 1 tbsp sour gherkins, finely chopped
- 1 tbsp capers, drained and finely chopped
Instructions
- On a work surface, chop the egg white. Set aside.
- Place the egg yolk in a bowl and mash with a fork. Whisk in the mustard and vinegar. Slowly drizzle in 2 tbsp (30 ml) of the oil, whisking constantly. When the emulsion starts to resemble mayonnaise, very slowly drizzle in the remaining oil while whisking. If the mayonnaise separates, add a few drops of cold water to bring the emulsion back together.
- Add the herbs, gherkins, capers and egg white. Season with salt and pepper. Mix well. The sauce will keep for 2 days in an airtight container in the refrigerator.
Gribiche Sauce