Sauce Gribiche by @simonauscher

27 min

4 servings

🥚

3 large eggs

Eggs

🌼

15 ml

Dijon mustard

🫗

100 ml

Neutral oil

🥒

15 ml

Gherkins

🫒

15 ml

Capers

🌿

4 g

Dill

🌿

4 g

Chervil

🌿

4 g

Tarragon

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

  1. Simmer
    • eggs

    Bring water to a gentle simmer in the saucepan, then cook the 3 eggs for 7 minutes.

  2. Transfer
    • eggs

    Transfer the cooked eggs to the ice bath immediately, then cool them completely for about 5 minutes.

  3. Peel
    • eggs

    Peel the cooled eggs and separate the egg yolks from the egg whites.

  4. Place
    • eggs

    Place the cooked egg yolks in the mixing bowl and mash them with the fork until smooth.

  5. Add
    • Dijon mustard
    • salt

    Add 1 tablespoon Dijon mustard and the salt to the mashed yolks, then mix into a smooth paste.

  6. Whisk
    • neutral oil

    Whisk the yolk mixture continuously and slowly drizzle in the 100 ml neutral oil until the sauce emulsifies.

  7. Chop
    • eggs
    • gherkins
    • capers

    Finely chop the cooked egg whites, gherkins, and capers on the cutting board.

  8. Fold
    • eggs
    • gherkins
    • capers

    Fold the chopped egg whites, 1 tablespoon gherkins, and 1 tablespoon capers into the emulsified sauce.

  9. Add
    • fresh dill

    Add the fresh dill, fresh chervil, and fresh tarragon to the sauce, then stir until evenly distributed.

  10. Season
    • salt

    Season the sauce with black pepper and additional salt if needed, then chill before serving.

Sauce Gribiche by @simonauscher

27 min

4 servings

🥚

3 large eggs

Eggs

🌼

15 ml

Dijon mustard

🫗

100 ml

Neutral oil

🥒

15 ml

Gherkins

🫒

15 ml

Capers

🌿

4 g

Dill

🌿

4 g

Chervil

🌿

4 g

Tarragon

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/10

    Bring water to a gentle simmer in the saucepan, then cook the 3 eggs for 7 minutes.

    🥚eggs
    🍲saucepan
    🥄slotted spoon

  2. Step 2/10

    Transfer the cooked eggs to the ice bath immediately, then cool them completely for about 5 minutes.

    🥚eggs
    🥄slotted spoon
    🥣ice bath bowl

  3. Step 3/10

    Peel the cooled eggs and separate the egg yolks from the egg whites.

    🥚eggs
    🪵cutting board
    🔪chef's knife

  4. Step 4/10

    Place the cooked egg yolks in the mixing bowl and mash them with the fork until smooth.

    🥚eggs
    🥣mixing bowl
    🍴fork

  5. Step 5/10

    Add 1 tablespoon Dijon mustard and the salt to the mashed yolks, then mix into a smooth paste.

    🌼Dijon mustard
    🧂salt
    🥣mixing bowl
    🍴fork
    🥄measuring spoon

  6. Step 6/10

    Whisk the yolk mixture continuously and slowly drizzle in the 100 ml neutral oil until the sauce emulsifies.

    🫗neutral oil
    🥣mixing bowl
    🥄whisk

  7. Step 7/10

    Finely chop the cooked egg whites, gherkins, and capers on the cutting board.

    🥚eggs
    🥒gherkins
    🫒capers
    🔪chef's knife
    🪵cutting board

  8. Step 8/10

    Fold the chopped egg whites, 1 tablespoon gherkins, and 1 tablespoon capers into the emulsified sauce.

    🥚eggs
    🥒gherkins
    🫒capers
    🥣mixing bowl
    🥄spoon

  9. Step 9/10

    Add the fresh dill, fresh chervil, and fresh tarragon to the sauce, then stir until evenly distributed.

    🌿fresh dill
    🌿fresh chervil
    🌿fresh tarragon
    🥣mixing bowl
    🥄spoon
    🥄measuring spoon

  10. Step 10/10

    Season the sauce with black pepper and additional salt if needed, then chill before serving.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Eggs, Condiments, Oils, Pickled Vegetables, Seasonings

Ingredients

Eggs, Dijon mustard, Neutral oil, Gherkins, Capers, Dill, Chervil, Tarragon, Salt, Black pepper

Notes

Gherkins (chopped), Capers (chopped), Dill (finely chopped), Chervil (finely chopped), Tarragon (finely chopped), Salt (to taste, plus a pinch for the yolks), Black pepper (to taste)

Allergens

Eggs, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-Carbohydrate, Ketogenic

Calories

150 kcal

Macro nutrients

Protein: 2.2g, Fat: 15g, Saturated Fat: 2.5g, Carbohydrates: 1.2g, Fiber: 0.3g, Sugar: 0.5g

Nutritional Information

Minerals

Sodium: 220mg, Iron: 0.8mg, Potassium: 55mg, Calcium: 25mg

Vitamins

Vitamin A: 75µg, Vitamin D: 0.8µg, Vitamin E: 1.8mg, Vitamin K: 25µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

7 minutes

Overall

27 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

saucepan, mixing bowl, whisk, chef's knife, cutting board, slotted spoon, ice bath bowl, fork, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Sauce, Condiment

Occasions

Lunch, Dinner, Picnic, Barbecue, Spring, Summer

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Thick, Chunky, Smooth, Crunchy

Flavors

Tangy, Herbal, Savory, Briny, Peppery, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out for more than 120 min,Keep away from direct sunlight), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F,Use a clean utensil when serving), freezer : (Not recommended because the egg-and-oil emulsion may separate after thawing)