How to make a sauce Gribiche (Boiled eggs Mayonnaise)

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: tofu

Avocado provides creaminess while tofu offers a vegan option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Pickles can mimic the tangy flavor at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often cheaper and still flavorful.

Welcome viewers and introduce the recipe for sauce Gribiche, a mayonnaise made with boiled eggs.

Explain that this sauce is used with cold meats and fish.

Start by preparing the boiled eggs, separating the yolks from the whites.

Smash the egg yolks very thinly using a fork or a sieve to create a powdery texture.

Chop the egg whites into small pieces and reserve them in the fridge.

Gather all ingredients: powdered egg yolks, salt, pepper, mustard, and oil.

Add 1 tablespoon of Dijon mustard and 1 tablespoon of apple cider vinegar to the egg yolks.

Slowly drizzle in oil while whisking to create an emulsion, incorporating the oil bit by bit until thickened.

Chop fresh parsley and tarragon, adding them to a bowl.

Slice the cornichons and roughly chop the capers, adding them to the herb mixture.

Combine the herb mixture with the mayonnaise base and mix well.

Incorporate the chopped egg whites into the sauce for added texture.

Serve the sauce in a bowl alongside a platter of cold meats.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens