Sauce Gribiche
A classic French sauce made with hard-cooked eggs, herbs, and pickled ingredients, perfect for serving with cold meats. This tangy, mayonnaise-like sauce combines chopped eggs with mustard, fresh herbs, capers, and cornichons.
8 servings
25 min
Ingredients
- •4 whole hard-cooked eggs
- •2 whole hard-cooked egg yolks
- •½ Tbs Dijon mustard
- •1 pinch salt and pepper
- •½ Tbs white-wine vinegar
- •1 cup olive oil
- •1 bunch fresh chervil
- •½ bunch fresh tarragon
- •¼ cup capers
- •½ cup cornichons
- •tart pickled gherkins
- •drained and chopped
Cooking Instructions
- 1.
Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.
15 min
- 2.
Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
5 min
- 3.
To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.
5 min