How to master Gribiche sauce?
Meats, fish, vegetables, its presence alone is enough to twist a dish. Chef Valentine Guénin shares with us her recipe for a perfect gribiche sauce. Cult, ultra cult, this sauce must at least have been made in her kitchen at least once. Today we tackle French culinary heritage.
Get your knives ready!
Ingredients for 4 people:
- 3 fresh eggs
- 25cl neutral oil (sunflower/grapeseed)
- A little cider vinegar
- 1 small jar of capers in vinegar
- 1 bunch of chervil
- 1 bunch of parsley
- 1 bunch of tarragon
- Flower of Salt
- Pepper
STEPS:
Hard-boil 3 eggs.
Once cooked, separate the whites from the yolks.
Finely mash the yolks and chop the whites.
Chop the capers and finely chop all the greens: tarragon, chervil, and parsley.
In a bowl, whisk the egg yolks like mayonnaise with the neutral oil (grape seed, for example), the vinegar, and a whisk. There are no chef's tips to share here, just a good dose of elbow grease.
When you have a nice consistency, season with salt and pepper, and add the egg whites and greens to the sauce.
Serve it with meat and enjoy!
Valentine Guénin also shared her secret for crispy chicken thighs with us. it's this way.
Watch our recipe video:
Link to the video on our Instagram account here
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