SAUCE GRIBICHE
Sauce gribiche has a category problem - is it a vinaigrette, a mayonnaise, a condiment, a sauce? - but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It's just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like beef tongue, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.
Provided by Gabrielle Hamilton
Categories condiments, sauces and gravies
Time 5m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 1 gram, TransFat 0 grams
GRIBICHE (HARD-BOILED EGG) DRESSING
Steps:
- Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
- Do Ahead
- Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
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
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.
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.
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
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.
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 (FRENCH CUISINE)
This sauce is a staple of French cuisine. Perfect to dress up cooked chicken breasts as well as over cooked fish.
Provided by Broke Guy
Categories Sauces
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 635.8, Fat 69.6, SaturatedFat 9.2, Cholesterol 46.6, Sodium 90, Carbohydrate 2.9, Fiber 0.2, Sugar 1.3, Protein 1.9
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4.5/5 (8)Servings 4
- Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
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- Place cooked egg yolks, raw egg yolk, 1 tablespoon vinegar, mustard, and 1 teaspoon kosher salt in a food processor; pulse until combined. With processor running, slowly drizzle in oil until mixture is thick and smooth. Transfer to a medium bowl. Fold in capers, cornichons, chopped parsley, chopped chervil, chopped tarragon, and chopped egg whites. Stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt. Cover and chill until ready to serve.
- Rinse leeks. Trim leeks 2 inches above where the white turns to light green; halve lengthwise. Arrange leeks in a single layer in a large, shallow Dutch oven. Add butter, and sprinkle with remaining 1/2 teaspoon kosher salt. Add water to cover leeks by 1 inch. Bring to a simmer over medium. Cook until leeks are tender, 5 to 7 minutes. Drain and place leeks on a serving platter.
- Drizzle leeks with remaining 1 tablespoon vinegar and a squeeze of lemon juice. Sprinkle with minced chives and flaky sea salt. Top with sauce gribiche; garnish with chervil or tarragon leaves.
BROCCOLI AND POTATO GRIBICHE - FIT MAMA REAL FOOD
From fitmamarealfood.com
Reviews 7Category Side DishCuisine AmericanEstimated Reading Time 6 mins
- In a bowl toss the potatoes with 1 tbsp olive oil and sprinke with sea salt. Line a baking sheet with parchment paper and spread the potatoes evenly on the pan. Repeat the prep with the broccoli. Roast both pans in the oven for 30-40 minutes. The potatoes will begin to crisp but will be soft on the inside and the broccoli be browned at the edges. Remove when finished.
- Hard boil the eggs and peel them. The yolks should be pale yellow in the centers, not grey on the outside or else the gribiche sauce will not come together.
- To make the gribiche sauce, in a medium bowl mash 1 of the hardboailed egg yolks as fine as possible. While whisking, slowly stream in 1/2 cup olive oil until the liquid is glossy and smooth. Stir in the vinegar, mustard, capers, shallots, remaining hard boiled eggs chopped finely, and 1/4 tsp sea salt. If using herbs add as well.
ROASTED ASPARAGUS GRIBICHE - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
5/5 (10)Category BrunchServings 2Total Time 25 mins
- Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Slice off the bottom 1/3 of the asparagus and discard. Wash, dry, toss in olive oil and lay on the baking sheet. Sprinkle with salt, pepper and lemon juice.
- Remove the yolk from one of the hard boiled eggs, and place in a medium bowl. Mash thoroughly with a fork and whisk in the garlic, rice vinegar, mustard, capers, parsley, and thyme leaves.
GRIBICHE SAUCE | #PROGRESSIVE EATS - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
4.8/5 (19)Total Time 20 minsCategory Condiment, SauceCalories 894 per serving
- Place the eggs in a pot and cover them by at least 1 inch with water. Bring to a boil and immediately reduce the heat to a simmer. Simmer for 10 minutes. (If making this at high altitude higher than 5000 feet, simmer for 12 minutes.) Soak in ice water to cool.
- While the eggs are cooking, whisk the salt, 2 tablespoons of the mustard, and all of the vinegar together. Prep the capers, cornichons, garlic and place in a small bowl. Prep the parsley and set aside.
- Remove the yolks from two of the hard boiled eggs, and thoroughly mash them in a small bowl with the remaining 2 tablespoons of mustard using a fork. Whisk it into the vinegar, and slowly add the olive oil while whisking.
LOBSTER WITH GRIBICHE SAUCE | FOODLAND
From foodland.ca
Total Time 45 minsCalories 170 per serving
- In a bowl, combine chopped egg, capers, shallots, crème fraîche, mayonnaise, hot sauce and tarragon.
TASTY GRIBICHE FOR THE PERFECT BREAKFAST
From more.ctv.ca
Servings 1-2Total Time 5 mins
- Whisk mustards, oil and vinegar together until it is emulsified. Gently fold in the cornichons, capers and eggs. Stir in the herbs, salt and pepper.
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.
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