Gribiche sauce

The famous hard-boiled egg recipe is now brought to life by Alexandre Tessier. The Gribiche chef presents his version of the eponymous sauce.

serves 4

Preparation time: 10 min

Cooking time : 10 min

Rest : 1 h

1 tablespoon mustard
4 eggs
100 g gherkins
1 bunch flat-leaf parsley
1 bunch chervil
20 cl grape seed oil
1 tbsp. vinegar Salt and pepper

1 - Harden the eggs and leave to cool.

2 - In a mixer, combine the mustard, cold hard-boiled egg yolks, salt, pepper and vinegar. Gradually add the oil (like a mayonnaise), and set aside to chill.

3 - In a separate bowl, chop the egg whites, gherkins and herbs, then combine with the first mixture. Leave to stand for 1 h before serving.

4 - Presentation: in the photo, the sauce is served with Anjou asparagus, smoked Loire eel and trout roe.

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