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sauce gribiche
cold hard boiled egg sauce
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.
Text © Dana Facaros
Image by gerard cohen