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

White tuna, cherries and sunflower chili paste

For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.

Chef

Antoine Villard

Restaurant

Dandelion 75020 PARIS

Easy

Créponné verbena

Chef

Julien Allano

Restaurant

Ju - Maison de Cuisine 84480 BONNIEUX

Intermediate

Summer Saint-Pierre

Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.

Chef

Arthur Dubois

Restaurant

Maison Dubois 75008 PARIS

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.