french essentials: gribiche (egg) sauce

Name: French Essentials: Gribiche (Egg) Sauce
Prep time: 10 min
Cook time: 15 min
Cuisine: French
Ingredients: ## PLAN/PURCHASE; 4 large eggs, soft-to-hard boiled; 1/2 cup(s) mayonnaise, plus more as needed; 2 tablespoon(s) dijon mustard, smooth; 2 tablespoon(s) sweet relish; 2 medium green olives, chopped; 2 tablespoon(s) capers, drained and chopped; 1 tablespoon(s) fresh italian parsley, chopped; 1 tablespoon(s) fresh basil, chopped; 2 te rice wine vinegar, unseasoned; salt, kosher variety, fine grind, to taste; black pepper, freshly ground, to taste

14 Pinches 15 Photos

Andy Anderson !

Wichita, KS

Updated on Aug 4, 2023

Think of this recipe as something like an egg salad, but is used as a sauce on veggies, fish and even chicken. There are several ways to make this sauce, my version looks like a “wet” egg salad. You spoon it over your veggies or whatever, and dig in. Other versions looks more like a purée. In that case it can be used as a dipping sauce. Or you could make it a bit thicker, and use it as a tangy, spicy egg salad. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
4 large eggs, soft-to-hard boiled
1/2 cup mayonnaise, plus more as needed
2 tablespoons dijon mustard, smooth
2 tablespoons sweet relish
2 medium green olives, chopped
2 tablespoons capers, drained and chopped
1 tablespoon fresh italian parsley, chopped
1 tablespoon fresh basil, chopped
2 te rice wine vinegar, unseasoned
salt, kosher variety, fine grind, to taste
black pepper, freshly ground, to taste

How To Make french essentials: gribiche (egg) sauce

Step 1

PREP/PREPARE

Step 2

What will you need? This recipe requires 4 soft/hard boiled eggs, so you will need a saucepan to make the eggs. Everything else is non-cooked, so you will need a bowl to put all the ingredients into.
Step 3

How to store it? This recipe cannot be frozen, if you keep it in the fridge, it will last about 2 – 3 days tops. It does taste better the next day, so making it a day ahead of time is a good thing (as Martha would say).
Step 4

Gather your ingredients (mise en place).
Step 5

Hard or soft boil your eggs, then peel and allow to cool.
Step 6

The photo only shows two eggs because I was making half recipes until I got the spices correct.
Step 7

Add the mayo, mustard, vinegar, and two of the egg yolks to a bowl, then whisk to combine.
Step 8

Finely chop the whites from the two eggs you used the yolks from, and add to the bowl, along with the chopped parsley, basil, relish, olives, and capers.
Step 9

Fold into the mixture.
Step 10

Rough chop the remaining two eggs
Step 11

Gently fold them into the mixture.
Step 12

PLATE/PRESENT
Step 13

Use as an egg salad, or as a compliment to fish, chicken, or veggies.
Step 14

Keep the faith, and keep cooking.
Step 15

Namasté
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