Gribiche Sauce Food

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.

GRILLED HALIBUT WITH SAUCE GRIBICHE

Steps:

• For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
• For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
• Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.

GRIBICHE

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.

SAUCE GRIBICHE

Steps:

• Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
• Fold in the cornichons, capers and eggs.
• Stir in the parsley and tarragon, and season to taste with salt and black pepper.

SAUCE GRIBICHE

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.

GRIBICHE SAUCE

Steps:

• In a bowl stir together the mayonnaise, the yogurt, the pickle, the shallot, the parsley, the capers, the minced thyme, the egg, and pepper to taste and garnish the sauce with thyme sprig. Serve the sauce with fish or shellfish.

SMOKED TROUT WITH GRIBICHE SAUCE

Steps:

• In a bowl combine the oils.
• In another bowl combine the mustard, shallots, onions, egg yolk, chopped egg, salt and pepper, and vinegar.
• Blend with a wire whip while slowly adding th oils to emulsify.
• Add the horseradish, tarragon and parsley and blend with a wire whip.
• Serve the sauce around Trout fillets, and garnish with lemon wedge.

SAUCE GRIBICHE (FRENCH CUISINE)

Steps:

• Chill all ingredients prior to creating the sauce.
• Combine the shallots and the vinegar in a small bowl.
• Peel the hard-cooked egg and cut vertically through the middle of the egg. Scoop the yolk into another bowl. Dice the egg whites and add to the bowl with the egg yolk.
• Add a pinch of salt and the mustard. Whisk everything together and start to slowly add the oil drop by drop.
• When the sauce starts to come together, you can add the oil in a steady stream. When it's at the aioli stage, stir in the capers, pickle relish and herbs. Add the shallots, and little by little, the vinegar to your desired consistency.