Gribiche is a French sauce made with eggs and mayonnaise. It’s meant to be served cold and is fabulous over asparagus, but it also works as a salad dressing and veggie dip. This super-flavorful gribiche from award-winning California chef Jeremy Fox is featured in his upcoming cookbook, On Vegetables.
The gribiche will hold in the fridge for around 3 days.
- Fill a pot with water and bring it to a boil over high heat. Add the vinegar and gently lower the eggs (being careful not to crack them) into the water. Reduce the heat to maintain a light simmer and cook the eggs for 9 minutes. While the eggs cook, prepare an ice bath in a bowl. Remove the eggs from the water, transfer to the ice bath, and cool for at least 10 minutes.
- Peel the eggs, then push them through a mesh sieve (you could also finely chop them) into a bowl. Add the mayonnaise, cornichons, capers, parsley, tarragon, mustard, black pepper, and salt to taste. Refrigerate the gribiche until needed.
Adapted from On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox; Phaidon, April 2017.