Sauce Gribiche

Ingredients for Sauce Gribiche

• 4 hard-cooked eggs

• 2 hard-cooked egg yolks

• 1/2 Tbs. Dijon mustard

• salt and pepper

• 1/2 Tbs. white-wine vinegar

• 240ml olive oil

• bunch of fresh chervil, chopped

• 1/2 bunch of fresh tarragon, chopped

• 60ml capers, drained and chopped

• 120ml cornichons (tiny, tart pickled gherkins), drained and chopped

How to make Sauce Gribiche

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.