I love this deliciously easy variation on tartare sauce, made using cooked egg yolk instead of the usual raw egg. Parsley is traditional but you can add other herbs – I take inspiration from Matt Moran who uses chervil in his sauce gribiche; chives and French tarragon work well too, so feel free to experiment. Traditionally served with tete de veau (calves head), sauce gribiche is super versatile and a great way to dress up all sorts of meat, seafood and vegies. Once you’ve seen how easy it is you’ll be serving it with leftover cold roast meat, alongside steamed or grilled asparagus, and splodged over steamed potatoes or roasted carrots. It’s great with beer-battered fish too.
Makes a generous ½ cup (125ml)
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