Gribiche sauce has two variations, one with a mayonnaise-like base and the other with a vinaigrette base. Both contain hard-boiled eggs and are served with light spring meals. The mayonnaise version has capers, herbs, and mustard, while the vinaigrette version has olive oil, vinegar, herbs, and pickles. Homemade gribiche sauce should be used within a day or two.
Gribiche sauce comes in two very distinct variations, both of which claim to be the original. What they share in common is a French accent and the inclusion of eggs, although in one case the eggs are hard-boiled and thickened with oil in a mayonnaise-like base, while in the other the eggs are hard-boiled and chopped as an addition with the vinaigrette. Both are served with cold roast chicken, grilled or baked fish, asparagus, and other light spring meals.
The thicker mayonnaise gribiche typically features capers, shallots, finely chopped fresh herbs, and Dijon-style mustard. The eggs are hard-boiled long enough for the egg white to whip but not to cook the yolk; it must be very soft for proper gribiche. Four minutes at a low boil is about right.
Next, semi-cooked eggs are mixed with mustard; the ingredients should be pressed with a fork against the side of the bowl into a thick puree. Good quality grape seed or canola oil added in a thin stream should be constantly whipped so that the yolk and oil marry to a creamy, white consistency. The cooked egg white bits add a nub texture that nicely offsets the smooth, creamy, rich sauce.
Chopped basil, chervil or tarragon are added, as well as a teaspoon of capers. Many cooks also add a few finely chopped shallots. After it’s cooled and refrigerated, this thicker, creamier version of gribiche sauce almost begs for asparagus, baby potatoes, or other spring greens, even served cold. It also adds a bright note to chilled or grilled chicken or simple fish fillets.
The second, more elegant version is based on a base of the best quality cold-pressed olive oil, which has been blended with delicate, flavorful white or red wine vinegar. This sharper sauce depends on more herbs; a combination of tarragon, parsley and chervil is ideal. Small sliced and chopped cornichon pickles are added, as well as chopped boiled egg. Like its beefier cousin, this vinaigrette sauce gribiche is happy to season a plate of cold vegetables, sliced meat or fish fillets; it is particularly delicious on smoked salmon or other smoked fish.
Homemade gribiche sauce, unlike processed mayonnaise bought in jars, doesn’t have a long shelf life. It’s best to use the sauce within a day or two of making it. It pairs well with everything from roast beef or other charcuterie meats to most vegetables, and could even dress a green salad, so finishing it shouldn’t be a problem.
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