On Thursday we over ordered eggs. Happily, I like making egg based sauces. First some saffron aioli (I'm sure I've mentioned this before, so I'll be brief... 2 cloves of garlic per yolk this time). Then tarragon mayonnaise, then some celeriac remoulade, and finally, a delicious Gribiche which adorned in this case slices of ox tongue, but has previously on our menu been a charming bed-fellow to purple sprouting broccoli, baby leeks, asparagus (soon, soon...), globe artichokes, assorted cold meats, and one hungry morning, a solitary but satisfactory breakfast involving a ramekin and a teaspoon.
Sauce Gribiche:
10 hard boiled eggs
1 tablespoon dijon mustard
2 tablespoons oil (rapeseed is lovely, but Olive oil does pretty well too)
Tablespoon white wine vinegar
half bunch chopped chervil
half bunch chopped parsley
smaller amount chopped chives
Handful rinsed salted capers, chopped a little
Sea salt and black pepper
Remove the yolks from the eggs and mash with a fork. Combine with the vinegar and mustard. Slowly incorporate the oil ( you don't have to be as careful as with mayonnaise). Fold in the herbs and capers, and season to taste.
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1 comment:
Hey Sanchia ... You didn't mention cornichons in the Gribiche. Not essential but a truely nice addition particularly if your gribiche is going to touch abit of pork!
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