Sauce gribiche is traditionally served with cold seafood and meats. It is also superb with steamed or roasted vegetables. The word gribiche is an old Swiss French word meaning witch. The tradition of an ugly witch who scares kids into eating vegetables and stuff. In the Nordic countries you will see a kitchen witch in many homes. I do not think you will need a "Gribiche" to get any one to eat this sauce.
They made a silent movie in the 1920's with the name. It was about a small boy being adopted by a wealthy lady. The little boy becomes bored and gets into all kinds of trouble....
To make the sauce you will need to hard boil an egg and have one cup of fresh herbs. I used basil and this is not traditional. But very good. Traditionally tarragon, chervil and parsley were used. Having none of these on hand I used basil. You will also need some capers and cornichions.
Take the yolk from the one hard boiled egg and pass it through a sieve. Cut the whites into tiny cubes. Mix 11/2 teaspoons of Dijon mustard with 1/8 teaspoon of kosher salt into the egg yolk. Now whisk in drop by drop 1/3 cup of safflower oil and 2 tablespoons of olive oil. Now fold in the egg whites, two tablespoons of capers, 1 tablespoon of minced cornichions and 1 teaspoon of white wine vinegar. Now add in the minced herbs and taste. Adjust for salt and pepper to your liking. The sauce will keep for a week in the refrigerator.
No comments:
Post a Comment