Gribiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUCE GRIBICHE



Sauce Gribiche image

Sauce gribiche has a category problem - is it a vinaigrette, a mayonnaise, a condiment, a sauce? - but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It's just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like beef tongue, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.

Provided by Gabrielle Hamilton

Categories     condiments, sauces and gravies

Time 5m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
6 tablespoons extra-virgin olive oil
3-5 cornichons, cut into thin coins (3 tablespoons)
3 tablespoons capers
3 hard-boiled eggs, roughly chopped
4 tablespoons chopped parsley
4 tablespoons chopped tarragon
Kosher salt
Freshly ground black pepper

Steps:

  • Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
  • Fold in the cornichons, capers and eggs.
  • Stir in the parsley and tarragon, and season to taste with salt and black pepper.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 1 gram, TransFat 0 grams

SAUCE GRIBICHE



Sauce Gribiche image

Provided by John Torode

Categories     Egg     Side     Vegetarian

Number Of Ingredients 10

4 hard-cooked eggs
2 hard-cooked egg yolks
1/2 Tbs. Dijon mustard
salt and pepper
1/2 Tbs. white-wine vinegar
1 cup olive oil
bunch of fresh chervil, chopped
1/2 bunch of fresh tarragon, chopped
1/4 cup capers, drained and chopped
1/2 cup cornichons (tiny, tart pickled gherkins), drained and chopped

Steps:

  • Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.
  • Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
  • To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.

SAUCE GRIBICHE



Sauce Gribiche image

This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes - almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce's optimal texture.

Provided by Julia Moskin

Categories     quick, condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 9

1/2 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon wine vinegar
3 tablespoons olive oil
1 tablespoon capers
2 cornichons, finely chopped
1 hard-boiled egg, finely chopped
Freshly ground pepper
1 tablespoon chopped parsley

Steps:

  • In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED HALIBUT WITH SAUCE GRIBICHE



Grilled Halibut with Sauce Gribiche image

You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons (45 milliliters) Dijon mustard
2 tablespoons (30 milliliters) white wine vinegar
3 ounces (90 milliliters) extra-virgin olive oil
3 to 5 cornichons, cut into small dice
2 tablespoons (30 milliliters) capers
3 hard-boiled eggs (see Cook's Note), peeled and roughly chopped
3 tablespoons (45 milliliters) chopped parsley
1 tablespoon (15 milliliters) lemon zest
Kosher salt and freshly ground black pepper
Four 6-ounce (170-gram) skinless halibut fillets, each about 1-inch thick
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1 tablespoon (15 milliliters) extra-virgin olive oil, more to taste

Steps:

  • For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
  • For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
  • Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.

ASPARAGUS WITH SAUCE GRIBICHE



Asparagus With Sauce Gribiche image

Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.

Provided by threeovens

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

36 asparagus spears, trimmed
4 large hard-boiled eggs, peeled and separated
1 egg (see description)
1 1/2 tablespoons whole grain Dijon mustard (see description)
1 1/2 tablespoons white wine vinegar (see description)
fleur de sel (see description)
fresh ground black pepper (see description)
1/2 cup grapeseed oil (see description)
2 tablespoons capers, minced
2 tablespoons cornichons or 2 tablespoons pickles, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh chervil, minced
1 tablespoon fresh chives, minced
1 tablespoon fresh cilantro, minced
12 sprigs parsley or 12 sprigs chervil, for garnish

Steps:

  • Bring a large pot of salted water to a boil; prepare an ice water bath.
  • Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
  • Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
  • Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
  • Separate the egg and place the yolk into a large bowl; reserve the white for another use.
  • Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
  • Slowly whisk in oil until emulsified and thickened.
  • Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
  • Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
  • NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil.

Nutrition Facts : Calories 244.6, Fat 22.5, SaturatedFat 3.1, Cholesterol 155, Sodium 239.9, Carbohydrate 4.6, Fiber 2.2, Sugar 1.4, Protein 7.7

SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE



Sheet Pan London Broil with Asparagus Gribiche image

Gribiche is a dressing made of hard-boiled eggs and lots of punchy, acidic flavors. All those elements translate to a tasty sauce that takes roasted asparagus to unbelievable new heights-plus nicely balances the richness of a charred steak like London broil. And speaking of steak, that also gets bathed in a ton of flavors like lemon, Worcestershire, garlic and plenty of pepper to make sure every bite is thoroughly seasoned and perfectly tender. This is an easy sheet pan supper that is guaranteed to one-up the standard steakhouse fare!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
4 cloves garlic, smashed
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak (1/2 inch to 1 inch thick)
3 large eggs
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup fresh parsley, finely chopped
2 tablespoons dried chives
1 tablespoon drained capers, roughly chopped
6 cornichons, roughly chopped
2 pounds pencil-thin asparagus, woody stems removed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
  • For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs.
  • Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.)
  • While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat.
  • Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes.
  • For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes.
  • Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates.

GRIBICHE



Gribiche image

A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Yield Makes about 3/4 cup

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil
2 hard-cooked eggs, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon thinly sliced cornichons
1 tablespoon capers, rinsed and drained
Kosher salt and freshly ground pepper

Steps:

  • Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

More about "gribiche recipes"

GRIBICHE (HARD-BOILED EGG) DRESSING RECIPE | BON APPéTIT
gribiche-hard-boiled-egg-dressing-recipe-bon-apptit image
2017-03-21 Step 1. Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into …
From bonappetit.com
4.6/5 (8)
Servings 4
  • Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
  • Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.


GRIBICHE SAUCE - RECIPES - HOW TO COOKING TIPS
gribiche-sauce-recipes-how-to-cooking-tips image
Gribiche Sauce cooking information, facts and recipes. Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", …
From recipetips.com
Estimated Reading Time 40 secs


HOW TO MAKE GRIBICHE | TASTE
how-to-make-gribiche-taste image
2017-05-17 The classic recipe for gribiche involves adding chopped hard-boiled eggs to prepared mayonnaise that is thinned with additional oil and vinegar. …
From tastecooking.com
Estimated Reading Time 5 mins


SAUCE GRIBICHE - DAVID LEBOVITZ
sauce-gribiche-david-lebovitz image
2009-08-26 salt and freshly-ground black pepper. 1. Cook the egg in boiling water for 10 minutes. Remove from heat, drain away the water, and cool the egg by …
From davidlebovitz.com
Servings 4
Estimated Reading Time 6 mins


EGG SALAD GRIBICHE RECIPE - CHOWHOUND
2007-09-11 Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for …
From chowhound.com
4.5/5 (7)
Category Dinner, Sub / Sandwich, Weeknight Dinner
Cuisine French, Californian
Calories 176 per serving
  • Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain).
  • Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste.


BROCCOLI GRIBICHE - THE WIMPY VEGETARIAN
2013-10-27 Gribiche is a French mayonnaise-style sauce made by emulsifying the yolks of hard-boiled eggs and mustard into an oil. The sauce is typically finished with chopped pickles, …
From thewimpyvegetarian.com
Reviews 31
Category Vegetable Side
Servings 4
Estimated Reading Time 4 mins
  • Place the eggs in a small pot and cover with cold water by about an inch. Bring to a simmer over medium-high heat, and simmer for three minutes. Turn the heat off, and cover the pot for an additional 10 minutes. Drain the eggs and immediately cool them down with cold water. Peel.


POACHED LEEKS WITH SAUCE GRIBICHE RECIPE - FOOD AND WINE
2018-04-10 Minneapolis chef Jamie Malone of Grand Cafe shares her recipe for Poached Leeks with Sauce Gribiche. The tender, silky leeks are a nice foundation for the egg, caper, and …
From foodandwine.com
Servings 8
Total Time 30 mins
Category Leeks
  • Place cooked egg yolks, raw egg yolk, 1 tablespoon vinegar, mustard, and 1 teaspoon kosher salt in a food processor; pulse until combined. With processor running, slowly drizzle in oil until mixture is thick and smooth. Transfer to a medium bowl. Fold in capers, cornichons, chopped parsley, chopped chervil, chopped tarragon, and chopped egg whites. Stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt. Cover and chill until ready to serve.
  • Rinse leeks. Trim leeks 2 inches above where the white turns to light green; halve lengthwise. Arrange leeks in a single layer in a large, shallow Dutch oven. Add butter, and sprinkle with remaining 1/2 teaspoon kosher salt. Add water to cover leeks by 1 inch. Bring to a simmer over medium. Cook until leeks are tender, 5 to 7 minutes. Drain and place leeks on a serving platter.
  • Drizzle leeks with remaining 1 tablespoon vinegar and a squeeze of lemon juice. Sprinkle with minced chives and flaky sea salt. Top with sauce gribiche; garnish with chervil or tarragon leaves.


LOBSTER WITH GRIBICHE SAUCE - SOBEYS INC.
2020-04-21 Step 1. In a bowl, combine chopped egg, capers, shallots, crème fraîche, mayonnaise, hot sauce and tarragon. Step 2. Arrange lobster meat on a platter. Serve sauce …
From sobeys.com
Total Time 45 mins
Calories 170 per serving
  • In a bowl, combine chopped egg, capers, shallots, crème fraîche, mayonnaise, hot sauce and tarragon.


GRIBICHE SAUCE | #PROGRESSIVE EATS - THE WIMPY VEGETARIAN
2021-02-25 Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks, mustard and vinegar with olive oil. The sauce is finished with cornichons, …
From thewimpyvegetarian.com
4.8/5 (19)
Total Time 20 mins
Category Condiment, Sauce
Calories 894 per serving
  • Place the eggs in a pot and cover them by at least 1 inch with water. Bring to a boil and immediately reduce the heat to a simmer. Simmer for 10 minutes. (If making this at high altitude higher than 5000 feet, simmer for 12 minutes.) Soak in ice water to cool.
  • While the eggs are cooking, whisk the salt, 2 tablespoons of the mustard, and all of the vinegar together. Prep the capers, cornichons, garlic and place in a small bowl. Prep the parsley and set aside.
  • Remove the yolks from two of the hard boiled eggs, and thoroughly mash them in a small bowl with the remaining 2 tablespoons of mustard using a fork. Whisk it into the vinegar, and slowly add the olive oil while whisking.


GRIBICHE (HARD-BOILED EGG) DRESSING RECIPE - COOK.ME RECIPES
2021-08-16 I love to pile Gribiche (Hard-Boiled Egg) Dressing on top of roasted, grilled, or sautéed meat or vegetables. It really packs a flavor punch. This dressing can be made 2 days ahead. If you prepare it in advance, simply cover and chill until you are ready to use. Bring to room temperature before serving. To make this egg dressing, start by whisking cornichons, oil, …
From cook.me
Cuisine French
Total Time 5 mins
Servings 4
Calories 196 per serving


CLASSIC SAUCE GRIBICHE RECIPE - THE SPRUCE EATS
2013-07-23 As versatile as sauce gribiche is, it's also a snap to make: just hard-boiled eggs; chop up some pickles, capers, and herbs; and mash it all together into a creamy (but cream-less) paste-as-sauce. Slather on to taste.
From thespruceeats.com
4/5 (20)
Total Time 20 mins
Category Brunch, Dinner, Condiment, Sauce
Calories 226 per serving


GRIBICHE-STYLE VINAIGRETTE | EDIBLE BOZEMAN
Recipe adapted from Bon Appétit, “Gribiche Dressing”, April 2017 . Eggs go great with asparagus. And this gribiche-style vinaigrette is worth the effort; it complements leg of lamb, pork loin, and charcuterie, any of which would make a festive spring meal. Yield: 4-6 servings. 1 tablespoon Dijon mustard (Edmond Fallot brand) 1 tablespoon red wine vinegar (B.R. Cohn …
From ediblebozeman.com
Author Edible Bozeman


CELEBRATE THE PLATINUM JUBILEE WITH THESE RECIPES FROM THE ...
12 hours ago 200ml (7fl oz) Sauce Gribiche (see recipe, right) Peel or trim any small leaves from the asparagus and snap off the woody ends. Bring a pan of salted water to the boil. Carefully add the asparagus ...
From dailymail.co.uk


PORK MILANESE WITH GRIBICHE SAUCE RECIPE - FOOD NEWS
Classic Sauce Gribiche Recipe. In this Italian-inspired healthy pork Milanese recipe, you'll swear that these crispy pork medallions were deep-fried, when in fact they're cooked with a nonstick skillet and a mere 3 tablespoons of healthy extra-virgin olive oil. While the pork and sweet potatoes are cooking, steam broccolini or green beans and serve with a squeeze of lemon to …
From foodnewsnews.com


GRIBICHE - TFRECIPES.COM
A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox. Recipe From marthastewart.com. Provided by Martha Stewart. Categories Food & Cooking Quick & Easy Recipes. Time 15m. Yield Makes about 3/4 cup. Number Of Ingredients: 8. …
From tfrecipes.com


HERBED SALMON BURGERS WITH CUCUMBER-RADISH SLAW & GRIBICHE
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From lcbo.com


SAUCE GRIBICHE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Best Gribiche Sauce Recipe - How to Make Aioli - Food52 new food52.com. Directions Combine the shallots and the vinegar in a small bowl, and let sit while you do the rest. Make a 4-minute egg: put an egg in a saucepan of water and bring it to a boil, then simmer for four minutes. Transfer the egg to an ice bath and let it cool. Peel the egg and place it in a bowl with a …
From therecipes.info


SAUCE GRIBICHE RECIPES WITH INGREDIENTS,NUTRITIONS ...
2018-04-13 · Sauce gribiche recipe thomas keller. The sauce can be refrigerated in a covered container for a few days. This recipe is adapted from the one in thomas kellers the french laundry cookbook artisan 50. Her recipe calls for un verre one glass of olive oil. Stir in the herbs and add salt and pepper. Taste and season with additional salt pepper and vinegar if necessary. Many …
From tfrecipes.com


SAUCE GRIBICHE RECIPE THOMAS KELLER - FOOD NEWS
Sauce Gribiche Recipe. For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest.
From foodnewsnews.com


RECIPES – FARM GIRL
You will find recipes to create the perfect Low Carb Pancake to having a great Keto pizza! Currency CAD $ CAD $ GBP £ USD $ Home ... Farm Girl Sauce Gribiche: A great sauce to use with any grilled protein. Jul 23, 2019. Summer Kabobs with Almond Gribiche. Makes 5 large kebabsIngredients:12oz or 3 fillets (ask for closer the belly) of salmon 2 inch cubes 5 scallops …
From farmgirl.work


Related Search