french essentials: gribiche (egg) sauce

Name: French Essentials: Gribiche (Egg) Sauce
Prep time: 10 min
Cook time: 15 min
Cuisine: French
Ingredients: PLAN/PURCHASE; 4 large eggs, soft-to-hard boiled; 1/2 cup(s) mayonnaise, plus more as needed; 2 tablespoon(s) dijon mustard, smooth; 2 tablespoon(s) sweet relish; 2 medium green olives, chopped; 2 tablespoon(s) capers, drained and chopped; 1 tablespoon(s) fresh italian parsley, chopped; 1 tablespoon(s) fresh basil, chopped; 2 te rice wine vinegar, unseasoned; salt, kosher variety, fine grind, to taste; black pepper, freshly ground, to taste

review

Recipe by

Andy Anderson !

@Andy59

Wichita, KS

Think of this recipe as something like an egg salad, but is used as a sauce on veggies, fish and even chicken. There are several ways to make this sauce, my version looks like a “wet” egg salad. You spoon it over your veggies or whatever, and dig in. Other versions looks more like a purée. In that case it can be used as a dipping sauce. Or you could make it a bit thicker, and use it as a tangy, spicy egg salad. So, you ready… Let’s get into the kitchen.

yield serving(s)

prep time 10 Min

cook time 15 Min

method Stove Top

Ingredients For french essentials: gribiche (egg) sauce

PLAN/PURCHASE
4 lg

eggs, soft-to-hard boiled
1/2 c

mayonnaise, plus more as needed
2 Tbsp

dijon mustard, smooth
2 Tbsp

sweet relish
2 md

green olives, chopped
2 Tbsp

capers, drained and chopped
1 Tbsp

fresh italian parsley, chopped
1 Tbsp

fresh basil, chopped
2 te

rice wine vinegar, unseasoned
salt, kosher variety, fine grind, to taste
black pepper, freshly ground, to taste

How To Make french essentials: gribiche (egg) sauce

1
PREP/PREPARE

2
What will you need? This recipe requires 4 soft/hard boiled eggs, so you will need a saucepan to make the eggs. Everything else is non-cooked, so you will need a bowl to put all the ingredients into.
3
How to store it? This recipe cannot be frozen, if you keep it in the fridge, it will last about 2 – 3 days tops. It does taste better the next day, so making it a day ahead of time is a good thing (as Martha would say).
4
Gather your ingredients (mise en place).
5
Hard or soft boil your eggs, then peel and allow to cool.
6
The photo only shows two eggs because I was making half recipes until I got the spices correct.
7
Add the mayo, mustard, vinegar, and two of the egg yolks to a bowl, then whisk to combine.
8
Finely chop the whites from the two eggs you used the yolks from, and add to the bowl, along with the chopped parsley, basil, relish, olives, and capers.
9
Fold into the mixture.
10
Rough chop the remaining two eggs
11
Gently fold them into the mixture.
12
PLATE/PRESENT
13
Use as an egg salad, or as a compliment to fish, chicken, or veggies.
14
Keep the faith, and keep cooking.
15
Namasté
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