Sauce Gribiche (Hard-Boiled Egg Dressing)

4
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"Sauce Gribiche is a a mayonnaise-style cold egg sauce from French cuisine. It classically has been served with boiled chicken, fish (hot or cold), calf's head, tripe or a cold terrine. Modern usage has paired it with vegetables such as asparagus, charred lettuce or leeks. It can also be served as a dip."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (230.8 g)
  • Calories 446
  • Total Fat - 37 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 682.4 mg
  • Sodium - 437.4 mg
  • Total Carbohydrate - 2.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1 g
  • Protein - 24.6 g
  • Calcium - 107 mg
  • Iron - 3.5 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Blend oil, vinegar and mustard in a medium bowl to emulsify. Add the cornichons and capers. Season with salt and pepper.

Step 2

Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.

Step 3

Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Tips & Variations


No special items needed.

Related