Sauce Gribiche

Sauce Gribiche

By
From
Becasse
Makes
500 ml
Photographer
Steve Brown

At Bécasse we make two varieties of Sauce Gribiche: a traditional mayonnaise-based version and a more contemporary split-vinaigrette style. The basic ingredients remain the same. To vary the texture, try finely slicing the cornichons and pickled onions.

Ingredients

Quantity Ingredient
100g cornichons, finely chopped
100g pickled cocktail onions, finely chopped
1 tablespoon capers
1/2 cup fresh herbs (a selection of chervil, tarragon, chives, flat-leaf parsley), finely chopped
2 hard-boiled eggs, finely chopped
squeeze lemon juice
salt
freshly ground pepper

Method

  1. Put all the ingredients into a mixing bowl and stir to combine. Taste and adjust the balance of seasonings to your preference.
  2. To make a mayonnaise-based dressing, mix all ingredients with 300 ml good quality mayonnaise.
  3. To make a vinaigrette-style dressing, whisk the ingredients with 300 ml Lemon Vinaigrette.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again