A delicious light and bright egg-based french condiment that is a great compliment to vegetables and meats.
Course Appetizer, condiment, Salad, Side Dish
Cuisine French
Keyword capers, condiment, cornichons, dijon mustard, hard boiled eggs
Prep Time 15 minutesminutes
Cook Time 6 minutesminutes
Total Time 21 minutesminutes
Servings 4
Calories 211kcal
Author Katie Beck
Equipment
whisk
Ingredients
6cornichonschopped
⅓cupolive oil
2tablespoonwhite wine vinegar
1tablespoonchopped drained capers
1tablespoonwhole grain mustard
Kosher or sea saltand a lot of freshly ground pepper
3 eggs
2tablespoonschopped herbsI use parsley and tarragon
Instructions
For the six minute boiled egg
Bring a saucepan of water to a boil over high heat. Add your egga and boil on high for exactly six minutes. While the eggs are boiling grab a bowl and fill with ice an dcold water. When the six minutes are up, take the eggs out of the boiling water and place them in the bowl of ice water. This stops them from cooking further. After a few minutes remove from ice water and peel and coarsely chop.
To make the sauce gribiche
Combine cornichons, oil, vinegar, capers, and mustard in a small bowl to and whisk together. Gently mix eggs and parsley into dressing with a spoon – not the whisk. Taste and add salt to taste and a good amount of black pepper.