The gribiche sauce is an emulsioned sauce with a twist: instead of using raw egg yolks, it uses cooked egg yolks. This sauce is the traditional accompaniment of veal head.
- 1 cooked egg.
- 1 tablespoon of chopped capers.
- 1 tablespoon chopped chervil.
- 1 tablespoon chopped tarragon.
- 1 tablespoon chopped flat parsley.
- 2 tablespoon red wine vinegar.
- 2.5 dl good vegetable oil.
- salt and pepper.
Delicately separate the egg yolk from the egg white. Reduce the yolk into a very fine pure and start whisking in the oil, little by little, like you would do for a mayonnaise.
When the sauce has thickened, add the vinegar and season with salt and pepper.
Finish the sauce by adding the capers and the herbs as well as the egg white that has been carefully cut into a fine julienne.
Note that this sauce has to be kept in a cool place, not in the fridge (where it could split).
"England has three sauces and three hundred and sixty religions, whereas France has three religions and three hundred and sixty sauces."