SAUCE GRIBICHE
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes - almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce's optimal texture.
Provided by Julia Moskin
Categories quick, condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams
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Md Tom Babu
[email protected]john swecker
[email protected]I've made this sauce several times now and it's always a hit. It's so easy to make and it's so versatile. I've used it on everything from grilled fish to roasted vegetables to boiled beef. It's always delicious. I highly recommend this recipe.
Kemi Owoyele
[email protected]Talha Abbasi
[email protected]This sauce is absolutely delicious! I made it for a picnic last weekend and it was a huge success. Everyone loved it. I especially liked the combination of capers and cornichons. They added a really nice briny flavor to the sauce. I will definitely b
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[email protected]MD. Imam
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The sauce is incredibly flavorful and versatile. I've used it on everything from grilled fish to roasted vegetables, and it's always a hit. I highly recommend this recipe.
Dady Princess
[email protected]Cynthia Chukwuma
[email protected]This sauce is a great way to add some extra flavor to your favorite dishes. I especially love it on grilled fish and roasted vegetables. It's also really easy to make, which is a bonus.
Zia Ihsas
[email protected]JANI TYPIST
[email protected]I followed the recipe exactly and the sauce turned out perfectly. It was so good that I ended up eating it with a spoon straight out of the bowl! I can't wait to try it on other dishes, like boiled beef and roasted potatoes.
Cameron Cook
[email protected]Emmanuel Chikomu
[email protected]I've always been a fan of sauce gribiche, but this recipe takes it to a whole new level. The addition of capers and cornichons adds a lovely briny flavor that really brightens up the dish. I also love the creamy texture of the sauce, which is perfect
Thato Marole
[email protected]Ziyanda Mhlana
[email protected]This sauce gribiche recipe was a hit at my last dinner party! The flavors were well-balanced and it was the perfect accompaniment to the boiled beef and roasted potatoes. I'll definitely be making this again.