Sauce Gribiche Recipes
SAUCE GRIBICHE
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
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
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
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
SAUCE GRIBICHE
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.
GRILLED HALIBUT WITH SAUCE GRIBICHE
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
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
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
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
GRIBICHE
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
Steps:
- Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.
More about "sauce gribiche recipes"
CRUMBED KING GEORGE WHITING AND SAUCE …
From gourmettraveller.com.au
Servings 6Estimated Reading Time 2 mins
- To make the sauce gribiche, hard-boil the eggs for 7-8 minutes, then shell them and separate the whites from the yolks. Roughly chop the whites (keep the yolks for a sandwich), then transfer to a bowl. Add the gherkins, capers, mayonnaise, chervil and tarragon and stir to combine. Cover with plastic wrap and refrigerate.
- For the fish, lightly whisk the eggs and milk together in a bowl. Sift the flour onto a large plate, and scatter the Japanese breadcrumbs over another large plate. Pass the whiting fillets through the flour, shaking off the excess, then dip them into the egg and milk mixture before coating in the breadcrumbs. Heat the oil and butter in a large frying pan until hot, then pan-fry the fish for 2-3 minutes on each side until golden brown. When the fish is cooked, place on kitchen paper to absorb any excess oil.
GRIBICHE SAUCE RECIPE - DELISH
From delish.com
Cuisine FrenchEstimated Reading Time 1 minServings 1Total Time 10 mins
- Ensure that all the ingredients are at room temperature, in particular the eggs and oil: this makes emulsifying easier.
- Add a pinch of salt and pepper. Place the bowl on a dampened dishtowel, to keep it steady, and gradually pour in the oil in a thin stream, whisking all the time with the other hand, until it begins to thicken and forms an emulsion.
- When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste.
CLASSIC SAUCE GRIBICHE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
CRISPY SALMON CAKES WITH SAUCE GRIBICHE RECIPE
From saltpepperskillet.com
5/5 (1)Category MainCuisine AmericanTotal Time 30 mins
SAUCE GRIBICHE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8Estimated Reading Time 8 minsCategory VEGETARIAN, CONDIMENTSTotal Time 30 mins
- With the back of a spoon, press the eggs through a mesh strainer into a small mixing bowl. Mix in the mustard, shallot, chives, cornichons and capers and season with salt and pepper to taste.
- Stir in the sour cream, then the lemon juice. Add Tabasco to taste and additional salt and pepper as needed.
POACHED LEEKS WITH SAUCE GRIBICHE RECIPE - JAMIE …
From foodandwine.com
Servings 8Total Time 30 minsCategory Seasonings, Alliums, 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.
ASPARAGUS WITH SAUCE GRIBICHE RECIPE | BON APPéTIT
From bonappetit.com
2.6/5 (21)Servings 6
- Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 4–5 minutes. Transfer to a bowl of ice water to let cool. Remove from water and pat dry.
- Separate hard-boiled egg whites from yolks and coarsely chop whites; set aside. Pass yolks through a fine-mesh sieve set over a medium bowl.
- Separate raw egg; transfer yolk to a large bowl set atop a kitchen towel (reserve white for another use). Whisk in mustard and vinegar; season with fleur de sel and pepper. Slowly whisk in oil, whisking constantly, until sauce is thickened and emulsified. Fold in capers, cornichons, chopped herbs, chopped egg whites, and sieved egg yolks. Season sauce to taste with fleur de sel.
- Arrange asparagus on plates; top each with several dollops of sauce gribiche. Garnish with parsley sprigs.
ROASTED SALMON & ASPARAGUS WITH SAUCE GRIBICHE …
From eatingwell.com
Total Time 35 minsCalories 422 per serving
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Carefully add eggs, cover and steam for 10 minutes. Immediately transfer to a large bowl of ice water.
- Meanwhile, place salmon on the prepared baking sheet. Brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss asparagus with 1 teaspoon oil on another rimmed baking sheet. Roast the salmon on the upper rack until cooked through and the center is opaque, 8 to 12 minutes, depending on thickness. Roast the asparagus on the lower rack until bright green and tender-crisp, about 8 minutes.
- Peel the eggs and place in a medium bowl. Coarsely mash with a potato masher or fork. Stir in vinegar, parsley, capers, cornichons and mustard along with the remaining 5 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Serve the salmon and asparagus with the sauce.
GRIBICHE SAUCE | #PROGRESSIVE EATS | THE WIMPY …
From thewimpyvegetarian.com
4.8/5 (19)Category Condiment, SauceCuisine FrenchTotal Time 20 mins
- 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.
SAUCE GRIBICHE RECIPE - AMY DIBIASE | FOOD & WINE
From foodandwine.com
2/5 Total Time 10 minsServings 1.5
SAUCE GRIBICHE RECIPE | MYRECIPES
From myrecipes.com
Servings 1.5Total Time 10 mins
SAUCE GRIBICHE - DAVID LEBOVITZ
From davidlebovitz.com
Servings 4Estimated Reading Time 6 mins
HOW TO MAKE GRIBICHE | TASTE
From tastecooking.com
Estimated Reading Time 5 mins
DEVIL EGGS SAUCE GRIBICHE | TASTE FRANCE MAGAZINE
From tastefrance.com
4/5 (1)
THE ART OF SAUCES: GRIBICHE – COOK AND DRINK
From cookanddrink.org
Estimated Reading Time 3 mins
ASPARAGUS WITH SAUCE GRIBICHE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 4Category Appetizers & Snacks, Sides & SaladsAuthor Sarah TenagliaCalories 174 per serving
THE HEALTHY CHEF HERSELF, TERESA CUTTER SHARES HER …
From 7news.com.au
Author The Morning Show
SAUCE GRIBICHE | RECIPE | SAUCE RECIPES, FOOD, FRENCH …
From pinterest.com
SAUCE GRIBICHE RECIPE - AMY DIBIASE | FOOD & WINE
From foodwineusa.netlify.app
SAUCE GRIBICHE RECIPE THOMAS KELLER - …
From seecipes.blogspot.com
HOW TO MAKE GRIBICHE DRESSING: 11 STEPS (WITH PICTURES ...
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
