Gribiche Sauce
France
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | tablespoons | Shallots |
Shallots
Shallots - pronounced 'SHAL-ots' are a type of onion. They are smaller in size and have a more elongated shape. The skin of shallots can range from golden brown to...
|
|
| 2 | tablespoons | Chives |
Chives
Chives - pronounced 'chΓΒ«vz' are a small, delicate herb belonging to the Allium family, which also includes garlic, onions, leeks, and shallots. Chives are easily recognizable by their long, thin,...
|
|
| 2 | tablespoons | Parsley |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one...
|
|
| 4 | each | Cornichons |
Cornichons
Cornichons - pronounced 'kohr-nee-SHON' are small, tart pickles made from tiny gherkin cucumbers. Unlike the larger, sweeter pickles many might be used to in sandwiches or burgers, cornichons are distinct...
|
|
| 2 | tablespoons | Dijon Mustard |
Dijon Mustard
Dijon mustard - pronounced 'dee-ZHON' is a type of mustard that originates from the city of Dijon in Burgundy, France. It's known for its creamy consistency and sharp, tangy flavor...
|
|
| 1/2 | cup | Red Wine Vinegar |
Red Wine Vinegar
Red wine vinegar - pronounced 'red wine VIHN-uh-guhr' is a type of vinegar made by fermenting red wine. This process involves turning the alcohol in the wine into acetic acid,...
|
|
| 2 | cups | Salad Oil |
Salad Oil
Salad oil - pronounced 'SAL-ed oil' is a broad term used to describe any light, neutral-flavored oil that's suitable for salad dressings and vinaigrettes.
The key characteristic of salad oil is... |
|
| 2 | tablespoons | Capers |
Capers
Capers are the flower buds from the Caper Bush which are harvested and pickled in vinegar and salt brine. They have a tangy, sour, and peppery, mustard-like flavor.
|
|
| 2 | large | Eggs |
Eggs
Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 minutes |
Directions:
- The eggs should be hard boiled; peeled, and finely chopped.
1. Finely chop the shallots, chives, parsley and cornichons. Set aside.
2. In a blender add the Dijon mustard and the red wine vinegar.
3. Blend until they are well incorporated.
4. With the blender still running, slowly drizzle in the oil.
5. Turn the blender off and add the shallots, chives, parsley, Cornichons and capers.
6. Pulse 10 times to blend all together.
7. Add the hard-boiled eggs and pulse to emulsify.
8. This sauce is delicious served with Beef Shank Medallions.
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