Gribiche Sauce
By
Alain Ducasse
Chef
Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
- 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
Instructions
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
By
Daniel Boulud
Chef
Premium
By
Daniel Boulud
Chef
By
Alain Ducasse
Chef
Premium
By
Alain Ducasse
Chef
By
Sophie Dudemaine
and 1 more chef
By
Sophie Dudemaine
Chef
By
Joël Robuchon
chef
1
By
Grégory Marchand
Chef
Other recipes by Alain Ducasse
