food.wikisort.org - Dish

Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.[1][2]

Sauce gribiche

Sauce gribiche
Type	Sauce
Course	Condiment
Associated national cuisine	French cuisine
Main ingredients	Hard boiled egg yolks, mustard, vegetable oil
Ingredients generally used	Chopped vegetables, capers, parsley, tarragon
Similar dishes	Mayonnaise
Media: Sauce gribiche

Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head,[3][4] tripe,[5] or cold terrine. Modern variations may see sauce gribiche paired with vegetables, too, such as asparagus, charred lettuce or leeks, or even served as a dip.

See also

• Mayonnaise
• Tartar sauce

Notes

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