How to Make Sauce Gribiche: The Perfect Dressing for Your Next Salad

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Sauce gribiche – does the name make your mouth water yet? Maybe not. But trust me, this classic French dressing is about to become your new go-to. Imagine a creamy, tangy, and surprisingly fresh sauce, perfect for livening up any salad or vegetable dish. That’s sauce gribiche in a nutshell (or should I say, eggshell?).

This isn’t your ordinary vinaigrette. We’re talking about a delightful emulsion of hard-boiled eggs, capers, cornichons, and fresh herbs, all brought together with a touch of mustard and a generous glug of good olive oil. It’s simple to make, bursting with flavor, and guaranteed to impress your friends and family.

Gathering Your Ingredients

Ready to get started? Here’s what you’ll need to whip up a batch of this delightful dressing:

  • 4 large eggs
  • 1/4 cup capers, rinsed and chopped
  • 1/4 cup cornichons, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Ingredient Notes:

  • Capers and Cornichons: These tangy little gems are the heart of sauce gribiche. Don’t skip them!
  • Fresh Herbs: Feel free to experiment with other herbs like tarragon or chervil for a unique twist.
  • Olive Oil: Use a good quality extra virgin olive oil for the best flavor.

Assembling Your Toolkit

You won’t need any fancy equipment for this recipe. Here’s what you’ll need:

  • Small saucepan
  • Chef’s knife
  • Cutting board
  • Medium bowl
  • Fork or whisk

Let’s Make Sauce Gribiche!

  1. Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, remove from heat and let sit for 10 minutes. Drain and rinse with cold water. Peel the eggs and separate the yolks from the whites.

  2. Chop the ingredients: Finely chop the egg whites, capers, cornichons, parsley, and chives.

  3. Make the sauce: In a medium bowl, mash the egg yolks with a fork. Add the Dijon mustard and whisk until smooth. Slowly drizzle in the olive oil, whisking constantly, until the sauce is thick and emulsified.

  4. Combine and season: Gently fold in the chopped egg whites, capers, cornichons, parsley, and chives. Season generously with salt and pepper to taste.

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