Name: Sauce Gribiche
Total time: 5 min
Ingredients: 3 tablespoons Dijon mustard; 2 tablespoons white-wine vinegar; 6 tablespoons extra-virgin olive oil; 3–5 cornichons, cut into thin coins (3 tablespoons); 3 tablespoons capers; 3 hard-boiled eggs, roughly chopped; 4 tablespoons chopped parsley; 4 tablespoons chopped tarragon; Kosher salt; Freshly ground black pepper

Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce? — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It’s just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like <a href="https://cooking.nytimes.com/recipes/1018843-braised-tongue">beef tongue</a>, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.

Sauce Gribiche

Dijon mustard

white-wine vinegar

olive oil

3–5 cornichons, cut into thin coins (3 tablespoons)

capers

eggs,

parsley

tarragon

Kosher salt

black pepper

Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.

Stir in the parsley and tarragon, and season to taste with salt and black pepper.

Sauce Gribiche

Total: 5 minutes

Servings: 2

Author : Gabrielle Hamilton

Ingredients

Instructions

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