from one generation to the next
Sauce Gribiche is best described as mayonnaise made with cooked egg yolks. It’s a classic French accompaniment for cold poached fish, but what sets it apart from the average mayonnaise is the added capers, cornichon, chopped egg whites and herbs.
I’ve made this many times, laboriously whisking the mayo with a fork as described by Escoffier in his tome “The Complete Guide To The Art Of Modern Cookery.” Escoffier’s method is not for the feint of heart, the weak of limb or the time poor, so I opted to use the food processor this time. I must confess the result was far better. I didn’t need to feed an army so I just used my common sense to make a domestic quantity of mayonnaise before adding the garnishes
Inspired by memories of pressed tongue with Sauce Gribiche, I fancied serving it with cold corned silverside. I have never cooked tongue and don’t intend to start now, however corned beef has made a resurgence in our household after a 20+year absence purely and simply because I allowed the butcher to talk me into it. I had no better ideas for dinner. We enjoyed it much, much more than anticipated, in fact I’ve cooked corned beef from the same butcher a couple of times since and I’ll be back for more another day to serve with Sauce Gribiche.
I piled leftover Sauce Gribiche onto steamed asparagus for a light lunch the next day, and then with the remainder I dressed some steamed potatoes to make a memorable potato salad.
This year Sauce Gribiche will be a summertime constant. I’ll dollop it onto salmon and trout, dress steamed green beans and asparagus, serve it with cold roast chicken and leftover corned beef and it will be my potato salad dressing of choice.
2 eggs, hard boiled and peeled
1 egg yolk extra, at room temperature
1 1/2 tablespoons Dijon mustard
2 tablespoons champagne vinegar
1 cup olive oil
2 tablespoons finely chopped cornichons
2 tablespoon capers, finely chopped
1 tablespoon finely chopped parsley
1 tablespoon finely snipped chives
sea salt and freshly ground black pepper to taste
Cut the boiled eggs in half, remove the yolks to the food processor jug.
Finely chop the egg white and set aside with the capers and cornichons.
Add the raw egg yolk to the food processor jug along with the mustard and vinegar.
Pulse the processor until the cooked yolk is smooth then with the motor running begin to very slowly drizzle in the olive oil. The first 1/2 cup of oil should be added very slowly.
With the processor motor running, add the remaining olive oil in a steady stream. You should end up with a thick mayonnaise.
Fold through the chopped capers, cornichon, egg white and herbs.
Taste the mayonnaise and season with sea salt and freshly ground pepper to taste.
Store in a sealed container in the fridge for up to 5 days.