Description
Sauce Gribiсhe. French cold sauce "Gripes" - a good alternative to mayonnaise. Primarily because use boiled eggs. And also because adding fresh herbs. Traditionally this sauce is served with French calfskin head, but now eat it with pleasure, and not only in France, and with cold and hot fish, shrimp, water, jelly and cold boiled chicken. Chef David Lebowitz, the author of the book "the Sweet life in Paris", dedicated to this sauce a Chapter. I am very grateful!
Ingredients
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Chicken egg
2 piece
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Mustard
2 tsp
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Olive oil
75 g
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Gherkins
2 piece
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Greens
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Capers
8 piece
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Vinegar
1 tsp
Cooking
Prepare the butter, mustard, boiled eggs, capers and cornichons.
Detachable white from the yolk. Protein grind. The yolk RUB with mustard. Finely chop the gherkins.
To the mixture of yolk and mustard gradually add olive oil. Stirring with a wooden spoon or fork, bring to the consistency of the emulsion. Then add the vinegar. Stir. Finely chop the greens. Here David Lebowitz mentions that you can do the same with parsley (his advice I followed). Combine all ingredients, salt and pepper and gently stir.
I was served with cold boiled fish and shrimp.
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