I love sauce gribiche, a deliciously easy variation on tartare sauce using cooked egg yolk instead of raw egg. Parsley is traditional but you can add other herbs – I take inspiration from Matt Moran who uses chervil in his gribiche sauce. 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 is excellent with fish too. It’s 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 this sauce gribiche recipe with leftover cold roast meat, alongside steamed or grilled asparagus, and splodged over steamed potatoes or roasted carrots.
Makes a generous ½ cup (125ml)
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