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!

13 comments:

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

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  2. Looks nice. I love asparagus anyway!!

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  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! :)

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

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

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  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!

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

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  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!

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  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!

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

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  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...

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  12. Love your asparagus picture! Yummy!!

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