- 2 eggs
- 1 small bunch flat-leaf parsley
- 1 small bunch tarragon
- 1 small bunch chervil
- 1 tablespoon capers
- 5 cornichons
- 2 fat-free yogurts (125 g each)
- half a tablespoon mustard
- 3 tablespoons wine vinegar
- 4 tablespoons olive oil
Step 1: Gribiche Sauce
Hard-boil the eggs for 10 minutes. Cool and peel them.
Rinse the leaves from the herbs, pat dry, and chop.
Chop the capers, and thinly slice the cornichons into rounds.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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