Ingredients
Produce
Refrigerated
Condiments
Baking & Spices
Oils & Vinegars
Other
Found on food52.com
Description
This is essentially an aioli, tricked out with herbs and made salty and bright with capers and vinegar, respectively. Its heaven on roast chicken and hard boiled eggs, even better on potatoes and asparagus. But its a little hard to nail down -- everyone has their own version, much like the cobblers of the world -- and thats exactly what I love about it. If youre inclined, you can make it your own. Some versions, like this one, start with a 4-minute egg; this recipe borrows that technique from the Zuni Cafe version. Feel free to play with it, as I do: the herbs change with my mood, and Ill add cornichons because I love them but only if I have them. I use grapeseed oil because its neutral and unobtrusive, but if you want a sauce thats pushier, both in color and in flavor, use olive oil.
Ingredients
Directions
Title: | Sauce Gribiche Recipe on Food52 |
Descrition: | This is essentially an aioli, tricked out with herbs and made salty and bright with capers and vinegar, respectively. It's heaven on roast chicken and hard boiled eggs, even better on potatoes and asparagus. But it's a little hard to nail down -- everyone has their own version, much like the cobblers of the world -- and that's exactly what I love about it. If you're inclined, you can make it your own. Some versions, like this one, start with a 4-minute egg; this recipe borrows that technique from the Zuni Cafe version. Feel free to play with it, as I do: the herbs change with my mood, and I'll add cornichons because I love them but only if I have them. I use grapeseed oil because it's neutral and unobtrusive, but if you want a sauce that's pushier, both in color and in flavor, use olive oil. |
Sauce Gribiche
Produce
Refrigerated
Condiments
Baking & Spices
Oils & Vinegars
Other
The first person this recipe
Found on food52.com
Food52
Sauce Gribiche Recipe on Food52
This is essentially an aioli, tricked out with herbs and made salty and bright with capers and vinegar, respectively. It's heaven on roast chicken and hard boiled eggs, even better on potatoes and asparagus. But it's a little hard to nail down -- everyone has their own version, much like the cobblers of the world -- and that's exactly what I love about it. If you're inclined, you can make it your own. Some versions, like this one, start with a 4-minute egg; this recipe borrows that technique from the Zuni Cafe version. Feel free to play with it, as I do: the herbs change with my mood, and I'll add cornichons because I love them but only if I have them. I use grapeseed oil because it's neutral and unobtrusive, but if you want a sauce that's pushier, both in color and in flavor, use olive oil.