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Le Chaudron recipe
Sauce Gribiche
Gribiche sauce (egg, caper and herb)
⏱ 20 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4hard-boiled eggs
200 ml (¾ cup)neutral oil
3 tbspDijon mustard
3cornichons, finely chopped
2 tbspcapers in vinegar
1bunch of flat-leaf parsley, chopped
1bunch chervil, chopped
1bunch of fresh tarragon, chopped
1 tbspwhite wine vinegar
- 4 hard-boiled eggs
- 200 ml (¾ cup) neutral oil
- 3 tbsp Dijon mustard
- 3 cornichons, finely chopped
- 2 tbsp capers in vinegar
- 1 bunch of flat-leaf parsley, chopped
- 1 bunch chervil, chopped
- 1 bunch of fresh tarragon, chopped
- 1 tbsp white wine vinegar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Hard-boil the eggs for 10 minutes, cool them in ice water and peel carefully.
- Separate the hard-boiled yolks from the whites and mash the yolks with a fork to a fine paste.
- Whisk in the Dijon mustard.
- Drizzle in the oil, whisking hard as for mayonnaise.
- Whisk in the white wine vinegar until smooth and creamy.
- Finely chop the cooked egg whites, cornichons and capers and gently fold them in.
- Fold in all the chopped fresh herbs.
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