Ingredients with Measurements:
- 2 red bell peppers
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the pepper quarters on a baking sheet and drizzle with 2 tablespoons of olive oil.
4. Roast the peppers in the oven for 20-25 minutes, or until the skins are charred and the flesh is tender.
5. Remove the peppers from the oven and let them cool for a few minutes.
6. Peel off the charred skins and discard them.
7. Place the roasted peppers in a blender or food processor and add the remaining olive oil, white wine vinegar, Dijon mustard, capers, parsley, tarragon, and chives.
8. Pulse the mixture until it is smooth and well combined.
9. Transfer the sauce to a mixing bowl and stir in the chopped hard-boiled eggs.
10. Season the sauce with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 1 cup of sauce, serving size is 2 tablespoons.
Nutritional information:
Calories: 80
Total fat: 7g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 105mg
Total carbohydrates: 3g
Dietary fiber: 1g
Sugar: 2g
Protein: 2g
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or roasted eggplant.
- White wine vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
- Capers can be substituted with chopped pickles or olives.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add a tablespoon of honey for a sweeter sauce.
- Add a teaspoon of smoked paprika for a smoky flavor.
- Add a tablespoon of chopped sun-dried tomatoes for a tangy twist.
Tips and tricks:
- Use a blender or food processor to make a smooth sauce.
- Adjust the seasoning to your taste.
- The 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:
The sauce can be reheated in a microwave or on the stovetop.
Presentation ideas:
Serve the sauce in a small bowl or ramekin.
Garnishes:
Garnish with chopped fresh herbs or a drizzle of olive oil.
Pairings:
The sauce pairs well with grilled chicken, fish, or vegetables.
Suggested side dishes:
Serve the sauce with roasted potatoes or a green salad.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water or olive oil to thin it out.
- If the sauce is too thin, add more hard-boiled eggs or a tablespoon of mayonnaise to thicken it up.
Food safety advice:
- Make sure the hard-boiled eggs are cooked properly.
- Store the sauce in the refrigerator and discard any leftovers after 3 days.
Food history:
Gribiche is a French sauce made with hard-boiled eggs, capers, and herbs. It is often served with cold meats or fish.
Flavor profiles:
The sauce has a tangy and slightly sweet flavor from the roasted red peppers and white wine vinegar. The capers and fresh herbs add a savory and herbaceous note.
Serving suggestions:
Serve the sauce as a condiment or dipping sauce for grilled meats, fish, or vegetables.
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Region: French