Sauce Gribiche

Hector Sanchez

Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood.

Yield: Makes 1 1/2 cups
Total:
Recipe from Food & Wine

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Recipe Time

Total: 10 Minutes


Ingredients

  • 3 large pasteurized egg yolks
  • 1 clove medium garlic, minced
  • 1 teaspoon fresh lemon juice
  • 1/3 cup vegetable oil blended with 1/3 cup extra-virgin olive oil
  • 1/4 cup cornichons, finely diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chives
  • 1 hard-cooked egg, finely diced
  • 1 medium shallot, minced
  • 1 tablespoon minced tarragon
  • Salt and freshly ground pepper

Preparation

  1. In a food processor, combine the egg yolks with the garlic and lemon juice. With the machine on, gradually add the blended oils until a thick mayonnaise forms. Scrape the mayonnaise into a bowl and stir in the remaining ingredients; season the sauce with salt and pepper.
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