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Gribiche Sauce Recipe

Gribiche Sauce Recipe

If you're celebrating Easter this weekend, you're almost certainly going to be looking at some leftover eggs in your fridge next week! Whether they've all been boiled & dyed or you simply got an extra dozen (just in case!), here's a recipe that can help you use them up: Gribiche. It's a French sauce composed of hardboiled eggs, oil, mustard & briny ingredients like capers & cornichons.

 

You'll need:

  • 2 eggs, hardboiled & peeled
  • 2 Tbsp fresh parsley
  • 1 Tbsp fresh tarragon
  • 1 Tbsp fresh chives
  • 1 Tbsp capers
  • 1 cornichon
  • 1 tsp Dijon mustard
  • 1 tsp sherry wine vinegar (red wine vinegar or lemon juice will also do)
  • 1/4 cup olive oil
  • salt & pepper

 

 

Instructions:

This recipe is so easy–you'll be done in a snap! Finely chop eggs, herbs, capers & cornichons. Mix chopped ingredients with mustard, vinegar & olive oil, then add salt & pepper to taste. Enjoy your gribiche sauce drizzled over sautéed asparagus, roasted potatoes, or really any veggie of your liking.

 

 

If gribiche sauce isn't your thing, try transforming those Easter eggs into deviled eggs! Here's our favorite recipe, complete with Pine Street Market's smoked prosciutto & Doux South's Angry 'Cukes. Or, use your eggs for breakfast throughout the week. Get a little fancy by poaching your eggs, or serving them with steak. All egg-cellent options.