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sauce gribiche

cold hard boiled egg sauce

adhoc sauce gribiche

Sauce gribiche is a tangy one, made with hard boiled egg yolks and mustard, emulsified in oil, mixed with chopped pickled cucumbers, capers, parsley, chervil, tarragon and egg whites.

It is often used with fatty offal dishes such as tête de veau and tablier de sapeur and terrines—or vegetables.

Sauces and condiments

Text © Dana Facaros

Image by gerard cohen