French Sauces > Anchovy French Sauces > Parsley French Sauces

Anchovy and Parsley Sauce Gribiche Recipe

Ingredients with Measurements:
- 4 anchovy fillets, finely chopped
- 1 tablespoon capers, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 hard-boiled eggs, finely chopped
- Salt and pepper to taste

Special equipment needed:
- Mixing bowl
- Whisk
- Cutting board
- Knife

Step-by-step instructions:

1. In a mixing bowl, whisk together the red wine vinegar, Dijon mustard, and olive oil until well combined.
2. Add the finely chopped anchovy fillets, capers, and parsley to the bowl and mix well.
3. Add the finely chopped hard-boiled eggs to the bowl and mix gently.
4. Season the sauce with salt and pepper to taste.
5. Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld together.


Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe makes about 1 cup of sauce, which is enough for 4-6 servings.

Nutritional information:
Calories: 200
Fat: 20g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 300mg
Carbohydrates: 1g
Protein: 4g

Substitutions for ingredients:
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- If you don't have Dijon mustard, you can use whole grain mustard or yellow mustard instead.
- If you don't have fresh parsley, you can use fresh tarragon or chives instead.

Variations:
- For a creamier sauce, you can add 1/4 cup of mayonnaise to the mixture.
- For a spicier sauce, you can add a pinch of cayenne pepper or red pepper flakes.
- For a vegetarian version, you can omit the anchovy fillets and add 1 tablespoon of caper brine instead.

Tips and tricks:
- Make sure to finely chop all the ingredients so that they blend well together.
- Taste the sauce and adjust the seasoning as needed.
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
This sauce is meant to be served cold and does not need to be reheated.

Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside grilled fish, roasted vegetables, or boiled potatoes.

Garnishes:
Garnish the sauce with a few extra sprigs of fresh parsley or a sprinkle of paprika.

Pairings:
This sauce pairs well with grilled fish, roasted vegetables, boiled potatoes, or crusty bread.

Suggested side dishes:
Serve this sauce alongside a simple green salad or a bowl of soup for a light and refreshing meal.

Troubleshooting advice:
- If the sauce is too thick, you can add a little more olive oil or vinegar to thin it out.
- If the sauce is too thin, you can add a little more chopped egg or mustard to thicken it up.

Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the sauce.
- Store the sauce in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.

Food history:
Sauce Gribiche is a classic French sauce made with hard-boiled eggs, mustard, and vinegar. This version adds anchovy fillets and parsley for a salty and herbaceous twist.

Flavor profiles:
This sauce is tangy, salty, and herbaceous with a creamy texture from the chopped hard-boiled eggs.

Serving suggestions:
Serve this sauce alongside grilled fish, roasted vegetables, boiled potatoes, or crusty bread for a light and refreshing meal.

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Region: French

Taste: Tangy, Savory, Herby, Briny