Gribiche dip

Gribiche dip

From
Posh Eggs
Serves
4
Prep
20 mins
Photographer
Louise Hagger

Gribiche is a classic French sauce with similar flavourings to tartare. Its mayonnaise base is made by beating the cooked yolks until emulsified, and the whites are chopped and folded through.

Ingredients

Quantity Ingredient
2 large eggs
1 teaspoon dijon mustard
2 teaspoons white vinegar
100ml light oil
1/2 teaspoon worcestershire sauce
1 1/2 tablespoons finely diced cornichons
1 1/2 tablespoons chopped capers
2 tablespoons chopped herbs, such as tarragon, dill and chives
toasted sourdough or steamed asparagus spears, to serve
salt
freshly ground black pepper

Method

  1. Bring a small pan of water to the boil and carefully lower in the eggs. Simmer for 10 minutes. Drain and cool under cold running water, then peel and slice each egg in half. Scoop the yolks into a bowl, mash with a fork, then pass through a sieve into a bowl. Roughly chop the egg whites.
  2. Add the mustard, vinegar, salt and pepper to the bowl with the egg yolks and whisk together. Very slowly, a drop at a time at first, pour in the oil, whisking as you do so to form an emulsion. When all the oil has been added, season with salt and pepper to taste, then stir through the remaining ingredients and the chopped egg whites. Serve with toasted sourdough or steamed asparagus.
Tags:
eggs
breakfast
lunch
dinner
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