Gribiche sauce

Easy Food Recipes and Cooking - Gribiche sauce

Makes 180ml
1 large organic free-range egg, hardboiled, peeled
1¹⁄2 tsp strong Dijon mustard
¹⁄8 tsp fine sea salt
80ml neutral-tasting oil, such as grapeseed or safflower
2 tbsp extra-virgin olive oil
1 tsp white wine vinegar or cider vinegar (optional)
20g fresh herb leaves (such as a mix of parsley, tarragon, chervil, and dill)
2 tbsp capers, drained and finely chopped
1 tbsp finely chopped cornichons (optional)

Gribiche sauce

1. Bring all the ingredients to room temperature before you begin.

2. Set a medium bowl on a dampened kitchen towel on the counter to keep it steady.

3. Halve the hard-boiled egg and separate the white from the yolk. Push the yolk through a sieve into the bowl (alternatively, mash it to a very fine aste with a fork). Mix in the mustard and salt until completely smooth.

4. Measure both oils into a measuring cup with a pouring spout. Pour it into the bowl a few drops at a time
at first, whisking constantly to allow the oil to form an emulsion with the other ingredients. Whisk with your
dominant hand and pour the oil with the other; the bowl should not move, thanks to the dampened towel.

5. When the mixture becomes creamy, you can start pouring the oil in a very thin drizzle, whisking all the while. When all the oil has been added, the mayonnaise should form peaks. If the sauce seems stiff, whisk in the vinegar to loosen.

6. Chop the egg white finely. Fold the egg white, herbs, capers and cornichons (if using) into the sauce.
Taste and adjust the seasoning.

7. Transfer to a jar with a tight lid, refrigerate, and eat within the next 3–4 days.

COOK’S TIP If pressed for time, make a shortcut gribiche sauce by adding finely chopped capers, cornichons, fresh herbs and hardboiled egg white to good quality store-bought mayonnaise.