Ingredients
Scale
- 2 large eggs
- 1 Tbsp chopped fresh parsley (4 stems worth)
- 1 Tbsp chopped capers
- 1 Tbsp chopped cornichons (about 3)
- 1 tsp Dijon mustard (or kosher for Passover mustard of choice)
- 2 tsp Champagne vinegar, or vinegar of choice
- ¼ cup extra virgin olive oil
- kosher salt and cracked black pepper, to taste
Instructions
- In a medium saucepan, add two eggs and cover with salted water. Bring to a boil over medium-high heat. As soon as the water starts to boil, turn off the heat and set a timer for 7 minutes. Meanwhile, prepare a bowl with ice water. When the timer goes off, use a slotted spoon to transfer the eggs to the bowl of ice water. Allow eggs to cool for 3 minutes and then peel.
- While the eggs are cooking, pick the leaves from 4 stems of parsley, and chop until you have 1 Tbsp. Chop 1 Tbsp capers and 1 Tbsp cornichons (about 3). Set aside.
- Separate the egg yolks from the whites. Finely chop the egg whites and set aside. Press the yolks through a fine mesh sieve into a mixing bowl. Add 1 tsp Dijon mustard and 2 tsp Champagne vinegar, and whisk to combine. Slowly drizzle in ¼ cup extra virgin olive oil while whisking. The sauce will become thick and lighter in color as the oil emulsifies into the egg mixture.
- Fold in the chopped parsley, capers, cornichons and egg whites. Season with salt and pepper.
Notes
Refrigerate sauce gribiche in an airtight container for up to four days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Entree
- Method: Quick
- Cuisine: Holiday