Gribiche sauce
Sauce gribiche is a cold sauce of traditional French cuisine with a markedly piquant, spicy, slightly sour taste.
Ingredients are hard-boiled egg , capers , pickles , mustard , vinegar , oil and herbs such as tarragon or chervil . To prepare it, the egg yolks are finely chopped or strained, then mixed with mustard and vinegar and whipped with oil to form an emulsion . The finely chopped cucumbers, capers and herbs as well as the chopped or sliced egg white are folded in at the end.
The sauce is often eaten with veal's head or aspic . But it can also be served with warm or cold fish, crabs or other shellfish.
literature
- William Black: Plats du Jour - A Journey to the heart of French food , Transworld Publishers, London 2007, ISBN 9780552154604
- Klinger, Hermann Grüner, Reinhold Metz (editor): The young cook . 25th edition, specialist book publisher Dr. Pfanneberg & Co., Giessen 1993, ISBN 3-8057-0386-4 , p. 335 f.