Gribiche Sauce

Name: Gribiche Sauce
Ingredients: 4 hard-boiled egg yolks; 5 ml (1 teaspoon) Dijon mustard; 200 ml (4/5 cup) salad or olive oil; 20 ml (4 teaspoons) white wine vinegar (or more to taste); 30 ml (2 tablespoons) capers, rinsed and chopped; 30 ml (2 tablespoons) spring onions, chopped; salt and white pepper to taste; snipped chives to garnish

Like mayonnaise, Gribiche sauce is made by gradually working oil into the eggs. Here the egg yokes are cooked, giving the sauce quite a strong flavour. The sauce is excellent served with hot or cold vegetables, particularly asparagus.

Published 29 March 2020

Method

Pound the egg yolks and mustard using a large pestle and mortar. Alternatively, put the ingredients into a food processor and mix together.
Drizzle a bit of the oil, mixing well until blended. Keep drizzling in more oil until you have used half the oil and the mixture makes a thick paste. Add 1 tablespoon of vinegar. Gradually blend in the remaining oil. (Don’t add the oil to quickly or the sauce might separate.)
Stir in the capers and spring onions. Add more vinegar and salt and pepper to taste.
Spoon the sauce over prepared vegetables and serve garnished with snipped chives.