Gribiche sauce is a real winner for me. It ticks a lot of boxes of flavours I love and is a true balancing act of fat and acid. Boiled eggs, salty capers, fragrant and aniseedy dill and tarragon, spicy Dijon mustard, acidity from red wine vinegar and pickles and a little bit of creaminess from creme fraiche or yoghurt. For ease I like to skip the traditional method of emulsifying the yolks with the mustard, instead grating the eggs and using a little bit of dairy to bind them.
It tastes great with grilled leeks or courgettes, in a sandwich with boiled eggs or on the side of some cured fish or cold roast meat.
Asparagus with sauce gribiche
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