Sauce Gribiche

I just love this tangy cold egg sauce from France that pairs perfectly with warm vegetables, cold or warm meats, fish & even charred gem lettuce. It can be served as a starter, a side dish or as a dip for crudités.

2 Servings

Ingredients:

2 eggs

1 tsp Dijon mustard

2 tsp apple cider vineger

10cl sunflower oil

2 cornichons, finely chopped

2 tsp capers, chopped

1 tbsp finely chopped parsley

S&P

Instructions:

Hard boil 2 eggs by placing them in a pot of boiling water for 10 minutes. Allow to cool before peeling off the shells and separating the yolks from the egg white.

Place the yolks in a bowl and mash until smooth. Add the mustard, apple cider vinegar, salt & pepper. Mix well before slowly adding the sunflower oil, whisking energetically so as to obtain a mayonnaise consistency.

Add the cornichons, capers, parsley & roughly chopped egg whites.

Stir gently to combine & enjoy drizzled over warm baby leeks, asparagus or any of the other food items I mention above.