Gribiche sauce

Alexandre Tessier | 3/21/23

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.

These recipes might interest you

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.

Read

Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

More information

Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

Read

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

Read

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read