Gribiche sauce

Gribiche sauce is a versatile, tangy, and flavorful sauce that pairs well with a variety of dishes. Here are some great ways to use it:

Roasted or Steamed Vegetables: Drizzle Gribiche sauce over asparagus, green beans, or roasted root vegetables like potatoes and carrots.
Fish and Seafood: Serve it with poached or grilled fish such as cod, salmon, or whitefish, as well as seafood like shrimp or scallops.
Egg Dishes: It's perfect with boiled or poached eggs, or even as a topping for an omelette or frittata.
Cold Meats: Traditionally, it's served with cold meats like chicken, beef, or ham.
Salads: Use it as a dressing for green salads, potato salad, or as a dipping sauce for crudités.
Sandwiches and Wraps: Spread it inside sandwiches or wraps for a tangy kick.
Grilled Tofu or Tempeh: It's great for adding flavor to plant-based proteins.

Gribiche Sauce Recipe

Ingredients:
1 egg
150 ml vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon small capers
1 tablespoon chopped gherkins (pickles)
fresh chives (chopped)
fresh coriander (chopped)
fresh parsley (chopped)
Salt and ground black pepper (to taste)

Instructions:
Cook the egg: Boil the egg in a saucepan of water for 7 minutes until hard-boiled. Cool it under cold water, peel it, and separate the yolk from the white.
Smash the yolk: Place the hard-boiled yolk in a bowl and smash it very well until smooth.
Make the sauce: Gradually whisk in the vegetable oil to the smashed yolk until you have a smooth, creamy base.
Add vinegar: Whisk in the apple cider vinegar.
Chop the ingredients: Finely chop the egg white. Chop the gherkins and the fresh herbs (chives, coriander, and parsley).
Combine the ingredients: Add the chopped egg white, gherkins, and herbs to the sauce. Mix everything together.
Season: Add salt and ground black pepper to taste.
Serve: The Gribiche sauce is ready to enjoy!
Storage:
Store in the fridge for 3 to 5 days in an airtight container.
In today's video, I paired Gribiche sauce with lamb and broccoli for a perfect flavor balance.

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