Ma SAUCE GRIBICHE accompagne tête de veau, pot-au-feu, poisson, poule au pot sur Gourmandises TV

Ingredients

• 3 pieces Hard-Boiled Eggs (Boiled 9 minutes, yolks separated, whites finely chopped)
• 1 tablespoon Dijon Mustard (French Dijon mustard)
• 1 tablespoon Lemon Juice (Freshly squeezed (or white wine vinegar))
• 250 ml Sunflower Oil (Neutral oil for emulsification)
• 1 tablespoon Capers (Drained, left whole)
• 6 pieces Gherkins (Sliced into rounds)
• 30 g Chives (Finely chopped)
• 2 tablespoons Tarragon (Fresh leaves, finely chopped)
• 2 tablespoons Chervil (Finely chopped)
• 1 piece Shallot (Finely chopped)
• 1 pinch Salt (To taste)
• 1 pinch Black Pepper (Freshly ground)

Instructions

1. Chop Fresh Herbs

   Finely chop chervil, chives, and tarragon. Keep the herbs generous for flavor.

   Time: PT5M

2. Boil Eggs

   Place the eggs in a saucepan, cover with water, bring to a rolling boil, then simmer for 9 minutes. Transfer to ice water, peel once cool.

   Time: PT9M

3. Separate and Chop Egg Yolks and Whites

   Peel the boiled eggs, separate yolks from whites. Set yolks aside and finely chop the whites.

   Time: PT5M

4. Mix Egg Yolks with Mustard and Acid

   In the mixing bowl, combine Dijon mustard, the egg yolks, and lemon juice (or vinegar). Whisk vigorously until smooth.

   Time: PT2M

5. Season the Base

   Add a pinch of salt and freshly ground black pepper. Whisk briefly.

   Time: PT1M

6. Emulsify Sunflower Oil

   Slowly drizzle the sunflower oil into the yolk mixture while whisking continuously. Start with a tablespoon, then add the rest gradually until the sauce thickens and emulsifies.

   Time: PT5M

7. Add Herbs, Gherkins, Capers, Shallot, Egg Whites

   Fold in the chopped chervil, chives, tarragon, sliced gherkins, whole capers, chopped shallot, and the chopped egg whites. Mix gently with a large spoon.

   Time: PT3M

8. Final Mix and Chill

   Give the sauce a final gentle stir, taste and adjust seasoning if needed, then cover and refrigerate until serving.

   Time: PT1M

Nutrition Facts

Calories

580

Protein

6 g

Carbohydrates

2 g

Fat

55 g

Fiber

0 g