Gribiche sauce

Gribiche sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 hard-boiled eggs
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 1/2 cups olive oil
1/2 cup white wine vinegar
1/2 cup capers and gherkins, mixed
1 tablespoon finely chopped mixed parsley, tarragon and chives

Method

  1. Halve the eggs and rub the yolks through a sieve. Mix with the mustard salt and pepper. Add the olive oil gradually as if making a mayonnaise and then add the vinegar stirring constantly. Finally add the egg-whites, capers and gherkins and finely chopped herbs. This is a rich sauce resembling mayonnaise and is good with cold beef, tongue, chicken and shellfish.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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