Sauce gribiche is “a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickles, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne” (Wikipedia).
It looks a little weird but really, it is wonderful. Especially for a hot summer evening. It’s cool, won’t heat up your kitchen and takes minutes to prepare. It’s also a good way to use up leftover Easter eggs.
Sauce gribiche is also good on cold meats like lamb, veal or turkey and is traditionally served on cold tongue or calves’ head. I don’t typically have a cold cooked calves’ head around so I just went with the asparagus.
I’d been wanting to make this dish after reading about it in cookbooks, but it was a book that I read this Spring that finally got me cooking. The book, Food & Friends, Recipes and Memories, was by Simone Beck, Julia Child’s partner in writing Mastering the Art of French Cooking. The recipe was taken from a menu that Mrs. Beck made as a newlywed for friends in Paris.
Try this pronto. It’s light and filling and the fact that it has pickles and capers makes it 100 times better.
Take a bite and pretend you’re in Paris with the newly wedded Mr. and Mrs. Beck.
Asperges, Sauce Gribiche-From Food & Friends, Food and Memories from Simca’s Cuisine