Sauce Gribiche
Recipe from Food & Wine

Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood.


Sauce Gribiche
Hector Sanchez

by 2  people

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Servings: Makes 1 1/2 cups
Prep Time: 10 mins
Total Time: 10 mins
Related Categories: Quick and Easy, Sauces, Seafood Sauces, Vegetarian
 
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Ingredients
  • 3 
    large pasteurized egg yolks
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  • 1  clove
    medium garlic, minced
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  • 1  teaspoon
    fresh lemon juice
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  • 1/3  cup
    vegetable oil blended with 1/3 cup extra-virgin olive oil
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  • 1/4  cup
    cornichons, finely diced
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  • 2  tablespoons
    red wine vinegar
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  • 2  tablespoons
    minced parsley
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  • 2  tablespoons
    minced chives
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  • 1 
    hard-cooked egg, finely diced
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  • 1 
    medium shallot, minced
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  • 1  tablespoon
    minced tarragon
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  •  
    Salt and freshly ground pepper
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Directions
1.
In a food processor, combine the egg yolks with the garlic and lemon juice. With the machine on, gradually add the blended oils until a thick mayonnaise forms. Scrape the mayonnaise into a bowl and stir in the remaining ingredients; season the sauce with salt and pepper.
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