Gribiche sauce

[glennbech]

This sauce is a emulsion sauce based on hard boiled eggs.

The yolk and white of the boiled egg is separated and the hard boiled yolk is mixed with the mustard, and oils to make the emulsion. Later, herbs, white wine vinegaer, salt, shallots, capers are added. Finally the egg white is finely chopped and mixed in.

- My first atemt at this sauce was a disaster. It split..... I know how to make mayo, and sauce berinaise without problems, so this came as a sureprise. Does emulsion sauces based on hard boild egg-yolks split more easily?

- Did anyone make it? Was it good?

- I was planning on using it with Asparagus for a starter. Any other suggestions?

[russ parsons]

check out the one in the french laundry cookbook. never had a problem with it. emulsion is not exactly the right word, since these are hard-cooked eggs. the egg does thicken the oil, though.

[little ms foodie]

I make the one out of Les Halles all the time for leeks vinaigrette but in Bourdain's the yolk isn't part of the emulsion- capers, diced yolk and white, parsley, shallots are stirred together then the vinaigrette is folded in. hmmm, i didn't know it wasn't a traditional method!

[ludja]

I make the one out of Les Halles all the time for leeks vinaigrette but in Bourdain's the yolk isn't part of the emulsion- capers, diced yolk and white, parsley, shallots are stirred together then the vinaigrette is folded in. hmmm, i didn't know it wasn't a traditional method!

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I make mine in a similar fashion per a recipe in The Chez Panisse Menu Cookbook. That is, make the vinaigrette with the herbs, chopped gherkins and capers, shallots and lemon zest then fold in the chopped whites and the chopped yolks of the eggs. I do have some older recipes tin which you add the oil drop by drop to the sieved egg yolks but I haven't tried that method or else made it that way a long time ago.

The time is soon coming for sauce gribiche with cold asparagus; one of my favorite springtime and Easter dishes. The Chez Panisse Menu Cookbook suggests the sauce as a topping for grilled endives. That sounds wonderful as well.

[russ parsons]

maybe i should have been clearer. yes: a gribiche is a chunky sauce, not a smooth one. the minced whites and yolk thicken the sauce, but not my emulsion, more like if you put a bunch of chopped herbs in (which you do, too).

[glennbech]

emulsion is not exactly the right word, since these are hard-cooked eggs.

Thanks for pointing that out. Does this mean that the yolks will thicken the sauce no matter what, and that I don't have to be careful about adding a little at a time?

My sauce split during rather heavy manual whipping, I suspect that of beeing my mistake. I thought I was making mayo :-)

Edited February 28, 2007 by glennbech (log)

[ChefJohnny]

The way we do it at TFL is to basically combine all the ingredients and lighty mix/fold together, adding more vinegar/oil and seasoning to taste. As far as my knowledge, sauce gribiche should resemble what we refer to as a "broken vinaigrette." Mmm... just thinking about sauce gribiche makes me crave tete du couchon.

Also, im glad to see people using this great, yet neglected, sauce.

-Chef Johnny

[little ms foodie]

The way we do it at TFL is to basically combine all the ingredients and lighty mix/fold together, adding more vinegar/oil and seasoning to taste. As far as my knowledge, sauce gribiche should resemble what we refer to as a "broken vinaigrette." Mmm... just thinking about sauce gribiche makes me crave tete du couchon.

Also, im glad to see people using this great, yet neglected, sauce.

-Chef Johnny

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right on, so i'm doing it the same way! yeah i'm happy!

[russ parsons]

improvised on it last night for a sauce for the first really fat asparagus of the year--minced hard-cooked eggs, tarragon, shallots, olive oil, meyer lemon juice (with just a little zest). somewhere between gribiche and mimosa.

[glennbech]

Well, here's my first decent atempt. My original recipe called for capers, and fresh herbs... I substituted with some Chives, and a very small amound of dried tarragon.

Yum!

Aspargus is only in season here in Norway in June/July, and only harvest from one certain distruct is anything to speak of.... I never tried them, but I've heard the taste is spectacular as they get time to grow. The Norwegian aspergus looks a bit like the Thai I've used for this dish.

I'm most certainly looking forward to that and are most certainly going to try with a sauce gribiche.

:-)

[russ parsons]

hey glenn, that looks pretty good. but i think you're still trying to make it a little too much of a sauce. the yolks shouldn't be blended in so much. the sauce should be chunky, with little bits of green, gold, white, etc. try just folding everything together.