Sauce Gribiche
- Preparing Time: -
- Total Time: -
- Served Person:
- salt and pepper
- 4 hard-cooked eggs
- 1 cup olive oil
- Carbohydrate 2 g(1%)
- Cholesterol 111 mg(37%)
- Fat 30 g(47%)
- Fiber 1 g(3%)
- Protein 4 g(8%)
- Saturated Fat 5 g(24%)
- Sodium 175 mg(7%)
- Calories 292
Preparation Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary. Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning. To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops. From Beef: And Other Bovine Matters. Text © 2009 John Torode; photography © 2008 Jason Lowe. Published by The Taunton Press, Inc.
Preparation Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary. Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning. To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops. From Beef: And Other Bovine Matters. Text © 2009 John Torode; photography © 2008 Jason Lowe. Published by The Taunton Press, Inc.
