Best 5 Gribiche Sauce Recipes
Indulge in the delectable Gribiche Sauce, a classic French cold sauce that elevates any dish with its piquant and creamy texture. This versatile sauce is commonly paired with hard-boiled eggs, boiled vegetables, and fish, adding a burst of flavor and complexity to each bite. Explore our curated collection of Gribiche Sauce recipes, ranging from the traditional French version to innovative variations that cater to diverse culinary preferences. Embark on a culinary journey as you discover the perfect Gribiche Sauce recipe to tantalize your taste buds and impress your dinner guests.
Here are our top 5 tried and tested recipes!
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.
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
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
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.
GRIBICHE SAUCE
Categories Condiment/Spread Sauce Egg Herb No-Cook Quick & Easy Yogurt Mayonnaise Capers Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl stir together the mayonnaise, the yogurt, the pickle, the shallot, the parsley, the capers, the minced thyme, the egg, and pepper to taste and garnish the sauce with thyme sprig. Serve the sauce with fish or shellfish.
Tips:
- To make a smooth and flavorful sauce, use high-quality ingredients. Fresh herbs, good-quality mustard, and flavorful capers will make all the difference. - If you don't have fresh herbs on hand, you can use dried herbs. Just be sure to use half the amount of dried herbs as you would fresh herbs. - To make the sauce ahead of time, simply whisk together all the ingredients and store the sauce in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, let the sauce come to room temperature for about 30 minutes before serving. - Gribiche sauce is a versatile sauce that can be served with a variety of dishes. It's perfect for boiled or steamed vegetables, grilled or roasted meats, and even fish. It can also be used as a dipping sauce for crudités or as a sandwich spread.Conclusion:
Gribiche sauce is a delicious and easy-to-make sauce that can be used to add flavor and richness to a variety of dishes. With its bright and tangy flavor, gribiche sauce is sure to become a favorite condiment in your kitchen.
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