Sauce Gribiche – Three Ways
I don’t know if you’ve heard of sauce gribiche, I hadn’t until a few days ago, but it sounds to me like the perfect concoction for summer deliciousness. I came about it in a round-about sort of way; searching for trotter recipes. Which I’m sure you do all the time.
I did find a good one, which you can find here, but along with what sounds like an amazing puck of pig foot tastiness there was a reference to serving it with gribiche. This turns out to be a mayonnaise-style sauce in the French cuisine that’s a cross between deviled egg filling and tarter sauce.
And it turns out, it is not only amazingly delicious, it basically goes good with everything. We put it on some grilled sole, I topped up some serrano ham, and it also goes great with scallops (as above) as well as making a lovely base for potato salad. It’s not one of those sauces like chimchurri that you can make and keep for more than a couple of days, but thankfully the ingredients are just good kitchen staples and it’s easy to throw together.
Here are three different versions of gribiche, each with their own merits. I like David Lebovitz’ for the simplicity. But the Bon Appetit version with the inclusion of a raw egg makes a smoother sauce, especially when it’s just a bit more on the runny side and everything is of a finer mince.
- 1 large egg
- 1 medium shallot, finely chopped
- 2 Tbsp. lemon juice, or to taste
- 2 Tbsp. finely chopped parsley
- 2 Tbsp. finely chopped chervil
- 2 Tbsp. thinly sliced chives
- Finely grated zest of ½ lemon
- 1 Tbsp. capers, rinsed and finely chopped
- 3 cornichons, finely chopped
- ¾ cup olive oil
- Salt, to taste
- Put the egg in a small saucepan, and cover with cold water. Place the pan over medium-high heat, and bring to a boil. As soon as it boils, remove the pan from the heat, cover it, and set a timer for 12 minutes. When the timer goes off, drain away the hot water and rinse the egg under cold water until it is thoroughly cool.
- Meanwhile, combine the shallot and the lemon juice in a small bowl. Set aside to macerate while you prepare the rest of the sauce.
- Combine the parsley, chervil, chives, lemon zest, capers, cornichons, and olive oil in a small bowl. Whisk well. Peel the egg, and then finely chop the yolk and dice the white. Add the egg to the bowl. Add the lemon juice, shallots, and a good pinch of salt, and whisk well. Taste, and adjust with more lemon juice and salt, if needed.
- Serve over asparagus, steamed or boiled potatoes, grilled endives, fish, cold roasted chicken, or other cold leftover meats.
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil*
- 1 teaspoon red wine vinegar
- 1 cornichon
- 8 to 10 small capers; drained, rinsed, and squeezed dry
- about 1/4 cup (gently-packed) mixed chopped herbs; flat-leaf parsley, chervil, and/or tarragon
- salt and freshly-ground black pepper
- Cook the egg in boiling water for 10 minutes. Remove from heat, drain away the water, and cool the egg by adding ice and cold water to the pot. Once cool, peel the egg then extract the yolk.
- In a medium-sized bowl, mash the yolk until smooth with the mustard. Dribble in the olive oil, beating with a fork or wooden spoon while doing so (trying to make an emulsion), then adding the vinegar.
- Chop the egg white and cornichon separately into fine cubes, the size of the capers, and add them to the sauce. Then add the capers themselves. Stir in the herbs and add salt and pepper.
- Taste, and season with additional salt, pepper, and vinegar, if necessary. Serve at room temperature.
- 4 large hard-boiled eggs, peeled
- 1 large egg, raw
- 1 ½ Tbsp whole grain Dijon mustard
- 1 ½ Tbsp white wine vinegar
- Fleur de sel and freshly ground black pepper
- ½ cup grapeseed oil
- 2 Tbsp minced capers
- 2 Tbsp minced cornichons or pickles
- 1 Tbsp each minced fresh Italian parsley, chervil, chives, and cilantro
- Separate hard-boiled egg whites from yolks and coarsely chop whites; set aside. Pass yolks through a fine-mesh sieve set over a medium bowl.
- Separate raw egg; transfer yolk to a large bowl set atop a kitchen towel (reserve white for another use). Whisk in mustard and vinegar; season with fleur de sel and pepper. Slowly whisk in oil, whisking constantly, until sauce is thickened and emulsified.
- Fold in capers, cornichons, chopped herbs, chopped egg whites, and sieved egg yolks. Season sauce to taste with fleur de sel.