+
0 (0)

Sauces and Condiments, Vegetarian

Sauce gribiche

Sauce gribiche
Los Angeles Times

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware ... Read more

Total time: 30 minutes | Serves 8
  • 2 hard-cooked eggs
  • 1 teaspoon coarse mustard
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped cornichons
  • 1 tablespoon drained large capers
  • Salt, pepper
  • 1/2 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • Tabasco sauce

Step 1With the back of a spoon, press the eggs through a mesh strainer into a small mixing bowl. Mix in the mustard, shallot, chives, cornichons and capers and season with salt and pepper to taste.

Step 2Stir in the sour cream, then the lemon juice. Add Tabasco to taste and additional salt and pepper as needed.

Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill.

HAVE YOU TRIED


Steamed whole fish
Steamed whole fish

PizzaVino's Caesar salad with crunchy croutons
PizzaVino's Caesar salad with crunchy croutons

Chicken thighs with yakitori sauce
Chicken thighs with yakitori sauce

Osso buco alla Milanese
Osso buco alla Milanese

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Buddha’s Hand Marmalade
Rosemary-lemon salt
Spinach namul
Spinach Artichoke Dip