Sauce gribiche

Sauce gribiche

By
From
French Lessons
Makes
200 ml
Prep
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 tablespoons cornichons, finely chopped
2 tablespoons pickled onions, finely chopped
1 tablespoon capers, finely chopped
2 tablespoons fines herbes
1 egg, hard-boiled and finely chopped
100ml Mayonnaise
salt
few drops lemon juice
pepper

Method

  1. Place all the ingredients in a large mixing bowl and whisk gently to combine. Taste and adjust seasonings to your liking. Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The sauce will keep in a sealed container in the refrigerator for up to 2 weeks.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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