Sauce gribiche (French cornichons and caper sauce)
Sauce gribiche is a classic French cold sauce. It is served with poached fish, meat or potato fries.
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Makes: 1 small bowl
1 teaspoon Dijon mustard
200ml olive oil
1 tablespoon white vinegar
2 small cornichons, minced
1 teaspoon drained capers, minced
1 tablespoon minced parsley
salt and pepper
Method Prep:5min › Cook:10min › Ready in:15min
Hard boil egg in water for 10 minutes.
Remove the shell and cut egg in half. Separate the yolk from the white.
Mash the yolk with a fork and add mustard, salt and pepper. Gradually add oil and whisk till smooth. When the sauce is thick like mayonnaise, add the finely chopped white, vinegar, cornichons, capers and parsley. Refrigerate till serving.