Ingredients with Measurements:
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained and chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the cherry tomatoes, olives, capers, parsley, chives, tarragon, mustard, and red wine vinegar until coarsely chopped.
2. With the motor running, slowly pour in the olive oil until the sauce is emulsified and smooth.
3. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups of sauce
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 3g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with regular tomatoes or sun-dried tomatoes.
- Kalamata olives can be substituted with any other type of black olive.
- Tarragon can be substituted with basil or oregano.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the olives with roasted red peppers for a sweeter flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve this sauce with grilled chicken, fish, or vegetables.
- Use this sauce as a dip for bread or crackers.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the sauce in a small bowl with a spoon for dipping.
Garnishes:
- Garnish with a sprig of fresh herbs, such as parsley or tarragon.
Pairings:
- Serve with grilled chicken, fish, or vegetables.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a little more olive oil to thin it out.
Food safety advice:
- Make sure to properly wash and dry all produce before using.
Food history:
- Gribiche is a French sauce made with hard-boiled eggs, capers, and herbs. This version uses tomatoes and olives for a Mediterranean twist.
Flavor profiles:
- This sauce is tangy, salty, and herbaceous.
Serving suggestions:
- Serve as a dip or sauce for grilled meats or vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Tangy, Savory, Herbaceous, Tart, Salty