Menu Idea
Herbed Delight Gribiche Sauce
Prep Time:
10 mins
Cook Time:
20 mins
Serves:
6 to 10 servings
Level:
Beginner
Gribiche sauce is a tangy, herb-infused condiment made with finely chopped pickles, capers, and hard-boiled eggs. Its vibrant, creamy texture adds a burst of flavor to any dish, making it a perfect complement for everything from seafood to salads.
Ingredients
2 ounces gherkins, finely diced
3 large eggs
2 tablespoons white or red wine vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil or neutral oil such as canola
2 tablespoons drained brined capers, minced
2 tablespoons minced fines herbs (an equal-parts combination of flat-leaf parsley leaves and tender stems, tarragon leaves, and chervil sprigs)
Preparation
Boil 2.8 L of water, prepare an ice bath, and gently lower eggs in.
Boil for 30 seconds, cover, reduce heat, and simmer for 9 minutes for jammy yolks or 11 minutes for hard yolks.
Transfer to ice water, cool for 15 minutes, then peel.
Halve eggs, scoop yolks into a bowl or processor, and finely dice the whites.
Mix yolks with vinegar, mustard, salt, and pepper. Whisk or blend while slowly adding oil to emulsify. Stir in gherkins, capers, herbs, and egg whites. Season to taste and serve, or refrigerate in an airtight container.
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How long does it last in the fridge?
Gribiche Sauce can be refrigerated in an airtight container for up to 4 days.
PRODUCT IN THIS RECIPE:
Olivivero Gherkins