Gribiche sauce

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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.