Sauce Gribiche (Hard-Boiled Egg Dressing)
Created by EOdisciple on April 24, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 0m
- Recipe #34761
Ingredients
- 36 grams cornichons, chopped (6 cornichons, or 6 baby pickles, chopped)
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon capers, chopped (drained)
- 1 tablespoon whole grain mustard (Dijon style)
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 3 eggs (hard-boiled, shells removed coarsely chopped)
- 2 tablespoons chopped herbs (tarragon, parsley, chervil)
How to Make
-
Step 1: Blend oil, vinegar and mustard in a medium bowl to emulsify. Add the cornichons and capers. Season with salt and pepper.
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Step 2: Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
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Step 3: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Nutritional Facts
- 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