What is Gribich sauce?

Gribiche sauce can be found in two very different variations, both of which claim to be original. It shares a common French accent and the inclusion of eggs, although in one case the eggs are soft and reinforced with oil into the mayonnaise base, while in the other the eggs are firmly cooked and chopped as a supplement to vinaigrette. Both are served with cold baked chicken, grilled or roasted fish, asparagus and other light spring meals.

The thicker Gribiche mayonnaise usually shows capers, shallots, fresh finely chopped herbs and often mustard in the style of Dijon. The eggs are boiled soft, just enough to set the egg, but not boiling the yolk; For the right gribiche it must be very soft. Four minutes at low boiling are about the right.

Furthermore, semi -polished eggs are mixed with mustard; The ingredients should be pushed with a fork on the side of the bowl into a thick mash. Well quality grape seeds or may oil added in thin drizzle must be constantly distributed tAK to get the yolk and oil into a creamy, white consistency. Boiled pieces of egg white add a jet texture that nicely balances a smooth, creamy, rich sauce.

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chopped basil, chevil or tarragon and a small tablespoon of capers are added. Many cooks also add some well -mined shallots. After cooling and cooled, this stronger, cream version of Gribiche sauce almost asks for asparagus, new potatoes or other early spring vegetables, also serves cold. It also adds a clear note to a cold baked or grilled chicken or to simple fish fillets.

The second, more elegant version is based on the foundations of olive oil with the highest quality, which was cold, which was whipped with fine, tasty white or red wine. This sharper sauce depends on a larger amount of herbs; The combination of the Tarragon, Petržel and Chevil is ideal. They add small cutsNo and chopped cucumbers Cornichon as well as chopped eggs boiled. Like his more robust cousin, this vinaigrette Gribich sauce is happy to dress a plate of cold vegetables, sliced ​​meat or fish fillets; It is especially tasty in smoked salmon or other smoked fish.

Gribich's home sauce, unlike the processed mayonnaise purchased in jars, has no long life. It is best to use the sauce within one or two days. It follows everything from roast beef or other cold cuts of meat for most vegetables and even a green salad could be dressed, so the completion should not be problematic.