Sauce Gribiche is a classic French sauce, made with boiled egg yolks, oil, various herbs (chives, chervil, parsley, tarragon), cornichons and capers. Sauce Gribiche is ideal with cold meat and fish. It’s a great combination of flavours and textures, also thanks to the chopped egg white.
As with mayonnaise the oil is an important ingredient. The range of flavours in Sauce Gribiche allows you to use a combination of oils, depending on the dish it should accompany. For instance olive oil or grapeseed oil with a more neutral oil like sunflower or arachis (peanut) oil.
In this case we use chives only because especially tarragon would be too much for the asparagus. Chives give it a touch of onion, which is exactly what the sauce needs.
We enjoyed our Asparagus with sauce Gribiche with a glass of Macon (Louis Jadot Mâcon Villages Grange Magnien). The wine (100% chardonnay) comes with some gentle acidity and minerality, which is great with the acidity of the Sauce Gribiche. It’s fruity with a floral scent.
What You Need
- Sauce Gribiche
- Two Eggs
- Dijon Mustard (1 tablespoon)
- (White Wine) Vinegar (1 tablespoon)
- Oil (100 ml)
- Lemon Juice
- Capers (in brine)
What You Do
Start by boiling the eggs, making sure the yolk is completely set. Depending on the size add them to boiling water and leave them in simmering water for 12 minutes. We steamed them for 15 minutes. Cool quickly, peel and separate the white from the yolk.
Once cool cut the white in very small bits and store. Push the egg yolk through a sieve. It should be a powder-like substance. Add the mustard and the vinegar and stir well until it’s a smooth paste. Continue stirring and very slowly add the olive oil, as if making a mayonnaise. Which is basically what you’re doing anyway! Main difference is that cooked yolk is less powerful when it comes to emulsifying. So the amount of olive oil you can add is limited and the process is more challenging.
Once you’ve added the olive oil, add some lemon juice, taste and decide if more mustard, vinegar, lemon juice, pepper or lemon is needed.
Now add the chopped egg white, the finely chopped chives, the drained and chopped capers and the thinly sliced cornichon.
The sauce should be ‘stable’ so feel free to store in the refrigerator.
Steam or cook the white asparagus and enjoy!
PS It’s actually a very tricky sauce, one that splits easily. If it does, no worries, just add a tea spoon of (home made) mayonnaise and the problem is solved.