Sauce Gribiche is a versatile sauce and a snap to make. It comes together in about five minutes and marries well with, blanched asparagus, boiled potatoes, other chilled vegetables, leftover chicken or lamb, and cold cuts- almost anything you can think of.
Yield: 4 appetizers
Time: 30 minutes
Ingredients
20 pieces chilled jumbo asparagus, peeled and blanched
4 tablespoons smoked trout roe or other caviar (optional)
2 hard-boiled eggs, finely chopped
1 teaspoon salt
2 tablespoon Dijon mustard
2 tablespoon red wine vinegar
4 tablespoons olive oil
2 tablespoons capers
3 anchovy fillets, finely chopped (optional)
3 cornichons, finely chopped
2 tablespoon chopped parsley
1 tablespoon chopped chives (optional)
1 tablespoon chopped tarragon (optional)
¼ cup of micro sorrel leaves (optional)
Freshly ground pepper, to taste
Preparation
1. In a bowl, mix all ingredients except the herbs. Mix well with a whisk until emulsified. Taste and adjust seasonings to your liking. When ready to serve, mix in the herbs.
2. Place five-piece asparagus on each plate, top with 2 tablespoons of gribiche sauce, caviar, and the sorrel. Serve.
Notes:
Be sure the eggs are finely diced, this will help with the emulsion. For added flavor, I like to first toss the asparagus with a classic vinaigrette, it also has a beautiful sheen to the spears. You can substitute any size asparagus; however, for this recipe, I am partial to the jumbo. If you can’t find sorrel leaves you can substitute pea leaves, shoots, or tendrils; this is optional.
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