GRIBICHE
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.
GRILLED ASPARAGUS GRIBICHE
Steps:
- Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter.
- Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately.
ASPARAGUS WITH SAUCE GRIBICHE
Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil; prepare an ice water bath.
- Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
- Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
- Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
- Separate the egg and place the yolk into a large bowl; reserve the white for another use.
- Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
- Slowly whisk in oil until emulsified and thickened.
- Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
- Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
- NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil.
Nutrition Facts : Calories 244.6, Fat 22.5, SaturatedFat 3.1, Cholesterol 155, Sodium 239.9, Carbohydrate 4.6, Fiber 2.2, Sugar 1.4, Protein 7.7
SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE
Gribiche is a dressing made of hard-boiled eggs and lots of punchy, acidic flavors. All those elements translate to a tasty sauce that takes roasted asparagus to unbelievable new heights-plus nicely balances the richness of a charred steak like London broil. And speaking of steak, that also gets bathed in a ton of flavors like lemon, Worcestershire, garlic and plenty of pepper to make sure every bite is thoroughly seasoned and perfectly tender. This is an easy sheet pan supper that is guaranteed to one-up the standard steakhouse fare!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs.
- Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.)
- While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat.
- Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes.
- For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes.
- Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates.
SAUCE GRIBICHE
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes - almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce's optimal texture.
Provided by Julia Moskin
Categories quick, condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams
ASPARAGUS
Matthew Howard's recipe. Love it!
Provided by Cheryl Howard
Categories Vegetables
Number Of Ingredients 3
Steps:
- 1. Add asparagus to a pan of boiling water. Cook 3 min utes. Remove asparagus from boiling water and put into a ice bath to stop cooking.(this also keeps asparagus a bright green color)
- 2. Squeeze the juice of 1 lemon over asparagus and sprinkle with salt. You may also garnish with the lemon peel if desired.
ASPARAGUS WITH SMOKED SALMON AND GRIBICHE SAUCE
Categories Appetizer Wedding Mayonnaise Salmon Asparagus Engagement Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.
SAUCE GRIBICHE
Steps:
- 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.
- Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
- To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.
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ASPARAGUS WITH GRIBICHE DRESSING - FOOD NOUVEAU
From foodnouveau.com
Cuisine FrenchServings 4
- Fill a mixing bowl with cold water, then add plenty of ice cubes to make the water ice cold. (Make sure to keep a handful of ice cubes in the freezer to cool the eggs later on.)
- Prepare a second small bowl of ice water. Gently place the two eggs in a small pot. Cover with water. Set over high heat and bring the water to a generous boil. Once the water boils, remove the pot from the heat, cover, and leave to rest for 10 minutes.
- Peel the hard-boiled eggs. Chop the eggs: you can chop them finely to get a more cohesive dressing, or keep them chunky for visual appeal and a delicious texture. Set the chopped eggs aside.
- Set the asparagus on a large serving plate. Spoon the gribiche dressing over and serve immediately with crusty bread.
ASPARAGUS WITH SAUCE GRIBICHE RECIPE - BON APPéTIT
From bonappetit.com
2.6/5 (21)Servings 6
- Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 4–5 minutes. Transfer to a bowl of ice water to let cool. Remove from water and pat dry.
- 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.
- Arrange asparagus on plates; top each with several dollops of sauce gribiche. Garnish with parsley sprigs.
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