Tuesday, June 7, 2011

Asparagus With Sauce Gribiche

Oh, Sauce Gribiche, where have you been all my life? 

I can't believe that I've never heard of Sauce Gribiche until now. Maybe the question should be, "Oh, where have I been?" Either way, I'm glad to have climbed out from under my rock and find Sauce Gribiche.

I discovered this wonderful French sauce by accident a few weeks ago. It was coincidental that I had just bought Schartner Farms' asparagus when I opened Edible Rhody and turned to a recipe called "Schartner Farms Asparagus With Sauce Gribiche." It caught my caught my eye immediately. Reading on, I got excited that I had all the ingredients except cornichons. Luckily, I had homemade pickled zucchini with a similar flavor that I had also bought at the farmers' market. So, without any planning on a beautiful spring day, a delicious and elegant lunch had come together. Serendipity!

Beautiful fresh Schartner Farms' asparagus. Fresh parsley and chives from my garden:

Sauce Gribiche
Printable version can be found at Edible Rhody, recipe by Nemo Bolin at the Cook & Brown Public House, Providence

6 hard-boiled eggs, whites and yolks separated

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil, plus a little more to finish
1/4 cup brined capers, chopped
1/4 cup cornichons, chopped (I used pickled zucchini)
3 shallots, finely minced
1/2 bunch flat-leaf parsley, finely chopped (I just adjusted to my taste)
1/2 cup finely chopped fresh chives
Freshly ground black pepper to taste

I started by boiling the eggs, about 10 minutes (I add eggs to cold water, bring to a boil, turn off heat and let sit about 10 minutes).

While eggs were boiling, I started preparing the mixture by chopping and mincing the other ingredients and put them aside.

Capers: I had small capers which I've never chopped before. The recipe doesn't say small or large, but I thought, okay, I'll give it a try and chopped the small capers. Perhaps it imparts more flavor? I don't know. Next time, I'd try the sauce without chopping the capers to see if there's a noticable difference. If you haven't chopped small capers before either, I leave the chopping decision up to you! (I found it amusing that I wasn't the only one who thought this.)

When the eggs were done, I peeled them under running cold water and separated the yolks from the whites. In a shallow medium bowl I mashed the yolks into a paste with the back of a fork, stirred in mustard and vinegar, then slowly drizzled the olive oil to incorporate. It doesn't need to emulsify like a hollandaise or mayonnaise, so don't worry about it separating. I mixed in the remaining ingredients, chopped the egg whites and gently added them to the mixture. Seasoned with salt and pepper to taste, drizzled with a little more extra virgin olive oil to serve.

Blanch Asparagus
I served the Sauce Gribiche with blanch asparagus. I definitely prefer roasted or grilled asparagus, but here is the recipe if you'd like to serve the sauce with blanch asparagus: Place cleaned and trimmed (snap woody ends off) asparagus in boiling water for 2 to 3 minutes. While they boil, get a large bowl ready with iced water. Remove asparagus and cool immediately in the ice water.

Sauce Gribiche is a classic French sauce that's very versatile. It can be served with vegetables, fish, meat, and bread. Even though it's a classic sauce, it can be made in various ways and with different combinations of herbs. Popular combinations I read about, in addition to above, included parsley (always), chervil, chives, and tarragon.

This recipe made quite a bit for our family so I used some on crackers for a snack one day and I shared the rest with my friend. She served it with grilled asparagus over Memorial Day weekend and told me it was a big hit!


  1. This looks amazing..what a fun way to serve asparagus!!

  2. Looks nice. I love asparagus anyway!!

  3. And thank you so much for sharing it! It was marvelous... I'm going to try to make it myself this summer, but I know it won't be half as good as yours! :)

  4. What a gorgeous dish, Linda! I've never heard of it either, but I'm glad you've shared with us all :)

  5. Look at that beautiful dish! And I've never heard of that sauce either...we've all been under a rock! :)

  6. I just recently learned about sauce gribiche too. It sounds great, but I haven't had a chance to make it yet. Looks perfect for asparagus!

  7. Sounds and looks really good. If it's any consolation I had never heard of sauce gribiche either :)

  8. Um... I didn't know the word until NOW too. I don't even know how to pronounce it! =P Looks delicious from the pictures and recipe. I love Dijon mustard in it!

  9. Sauce Gribiche is sooo new to me, but the ingredients list tell me it's similar to egg salad which I really love! I'm sure it worked well with your blanch asparagus!

  10. Exquisita receta me encantan los espárragos,es verdad esa salsa es una maravilla con varias hierbas,buena receta Lin ,cariños y abrazos.

  11. Sauce Gribiche? You just never know what delectable surprises you may have in store for us, Lin Ann...

    Sounds good and looks delicious. I'm in!!!

    Thanks for sharing...

  12. Love your asparagus picture! Yummy!!