Gribiche sauce is a great classic of French sauces. A sauce with a strong character! It is made with hard-boiled eggs, mustard, oil and gherkins. Some people add capers or tarragon, which is not my case. The appellation gribiche appeared in the 1900s. It is a whimsical creation of the culinary language, perhaps coming from the Norman word gribiche, a feminine noun: "wicked woman who frightens children"... It is hard to see the semantic path from the shrew to the sauce. A story of character perhaps...

Gribiche sauce goes very well with cold meat and slices of cold hake. I love it with white asparagus or steamed leeks!

Ingredient for two peopleasperges-sauce-gribiche.640x480

- 12 white asparagus

- 2 eggs

- 1 teaspoon Dijon mustard

- 1 teaspoon of vinegar

- 1/2 glass of olive oil

- salt, freshly ground pepper

- 4 pickles

Sans titre1.Wash the asparagus and cut off the dry end (possibly peel the asparagus lightly with the peeling knife to remove the fibrous husk).

2.Cook the asparagus in a large pot of boiling salted water (the water should cover the asparagus head). The asparagus are cooked when the tip of a knife easily enters the flesh (depending on the size of the asparagus, 10 to 20 minutes cooking time).

3.Reserve the cooking water.

4.Cook the hard-boiled eggs. Separate the yolk from the white and set aside.

5.In a bowl, mix the hard-boiled egg yolk with the mustard.

6.Whisk with a whisk or electric mixer, pouring in the olive oil in a thin stream very gently until emulsion is obtained. Drop in pepper and salt.sauce gribiche 2

7.Be careful the mixture is highly unstable! If the emulsion falls back, add a trickle of water from the asparagus cooking and whisk (not too vigorously, however).

8.In another bowl, finely chopped the pickles, chop the egg white with a fork and add the vinegar.  Add this mixture to the emulsion.

9.Arrange the asparagus slightly warm on a plate and cover with the warm sauce.

10.Serve the asparagus. Enjoy! Don't forget to make some baguette mouillettes in the sauce, a real delight.

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Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.


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Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

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