Sauce gribiche
From Infogalactic: the planetary knowledge core
Sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.[1][2]
Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head,[3][4]tripe,[5] or cold terrine. Modern variations may see sauce gribiche paired with vegetables too such as asparagus, charred lettuce or leeks, or even served as a dip.
Notes
- ↑ Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18
- ↑ August Escoffier L'Aide-Memoire Culinaire (Original edition 1919) pg.52
- ↑ David, E. (1960). "French Provincial Cooking" (1999 edition) p.120
- ↑ "Larousse Gastronomique" (2001).
- ↑ Le tabliers de sapeurs
