The Sauce Gribiche – The Mayonnaise made with boiled eggs.

If you are someone that want to have a good mayonnaise but cannot stomach raw eggs , then this is the sauce for you. Today, I am glad to share with you the recipe of the Gribiche Sauce. A mayonnaise made with boiled eggs which is then enhanced with fresh herbs capers, gherkins.

This classic French sauce has been kind of forgotten and in my opinion it is really a shame because it is simply delicious. I believe this is one of the sauce to know for all Francophile and french food lovers alike. the sauce Gribiche is and ideal sauce to put on your table for lunches with friends or family. The “Gribiche” as we call it in France is to be serve along a plate of cold meats, fish or even as a stir through with sliced boiled potatoes for an instant potatoes salad.

Ingredient to make enough sauce for 4:

150 ml of sunflower oil (or equivalent)
2 boiled eggs,
1 generous tablespoon of Dijon mustard
a pinch of salt and pepper
1 tablespoon of white wine vinegar
1 tablespoon of fresh tarragon (chopped)
1 tablespoon of fresh parsley (chopped)
3 or 4 sliced ghurkins (standard sour type, not sweet)
1 or 2 tablespoon of capers (chopped roughly)

see the step by step video below:

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