SAUCE GRIBICHE
About ⅔ cup
This tangy sauce is excellent for vegetables that need perking up, like boiled potatoes or cauliflower, but it also stands up to strongly flavored foods, such as Raddicchio and Treviso.
Whisk together in a medium bowl:
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Gradually whisk in:
- ¼ cup olive oil
Stir in:
- 1 Hard-Boiled Egg, minced or pressed through a fine-mesh sieve
- 2 tablespoons minced cornichons
- 1 tablespoon drained capers, minced
- 2 teaspoons minced tarragon
- 2 teaspoons minced parsley
- (2 teaspoons minced chervil)
- ¼ teaspoon black pepper
This sauce is best the day it’s made, but you may refrigerate it for up to 3 days.