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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