Ingredients with Measurements:
- 2 hard-boiled eggs, peeled and chopped
- 1 tablespoon capers, drained and chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 cup olive oil
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk or fork
Step-by-step instructions:
1. In a mixing bowl, combine the chopped eggs, capers, Dijon mustard, and white wine vinegar.
2. Slowly whisk in the olive oil until the mixture is emulsified and thickened.
3. Stir in the chopped parsley and season with salt and pepper to taste.
4. Serve immediately or refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- Makes approximately 1 cup of sauce.
Nutritional information:
- Calories: 120
- Fat: 13g
- Carbohydrates: 1g
- Protein: 1g
- Sodium: 110mg
Substitutions for ingredients:
- You can substitute red wine vinegar or apple cider vinegar for the white wine vinegar.
- Chopped cornichons or pickles can be used in place of capers.
Variations:
- Add chopped fresh herbs such as tarragon, chives, or basil for extra flavor.
- Use this sauce as a dip for vegetables or as a topping for grilled meats or fish.
Tips and tricks:
- Make sure to whisk the olive oil in slowly to create a thick and creamy emulsion.
- For a smoother texture, blend the sauce in a food processor or blender.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This sauce is best served cold, but if you prefer it warm, gently heat it in a saucepan over low heat.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin with a spoon for dipping.
Garnishes:
- Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
- This sauce pairs well with grilled or roasted meats, fish, or vegetables.
Suggested side dishes:
- Serve with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the sauce separates, whisk in a small amount of Dijon mustard or an egg yolk to bring it back together.
Food safety advice:
- Make sure to use fully cooked and cooled hard-boiled eggs to prevent any risk of foodborne illness.
Food history:
- Sauce Gribiche is a classic French sauce made with hard-boiled eggs, capers, and herbs.
Flavor profiles:
- This sauce has a tangy and creamy flavor with a briny kick from the capers.
Serving suggestions:
- Serve this sauce as a condiment for sandwiches or burgers, or as a topping for deviled eggs.
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Region: French