Gribiche sauce successfully accompanies veal feet, veal head, etc.
Three egg yolks make a classic mayonnaise base, then you fold in diced cornichons, capers and three fresh herbs (chives, tarragon, chervil). It's a cold sauce best prepared one hour after bringing your eggs to room temperature. Serve it with cooked offal (feet, head), cold fish or soft-boiled eggs.
To succeed with gribiche sauce it is important to ensure that all ingredients are at the same temperature before mixing them. Take them out of the refrigerator 1 hour before preparation.
1 Crush 3 hard-boiled egg yolks into a puree then add the mustard and mount the mayonnaise with the 3dl of oil.
2 Add the vinegar, salt and pepper then incorporate the chopped cornichons, capers, chopped herbs then the hard-boiled egg whites cut finely.
There you have it, your gribiche sauce is ready!
As a supplement here is the account of its creation: In a salad bowl place 3 cooked yolks 1 tablespoon of strong Dijon mustard, salt and ground pepper then crush while adding olive oil when everything is nice and creamy then add fine vinegar tarragon and chopped chervil and non-pareil capers you can add a little Worcestershire sauce to strengthen the whole. Official recipe universal dictionary joseph Favre (the ultimate reference) and Escoffier adds co
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