Gribiche Hard Boiled Egg Dressing Recipes

HARD-BOILED EGG DRESSING

Hard-Boiled Egg Dressing image

Provided by Food Network

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

2 tablespoons chopped shallots
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.

Steps:

Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

GRIBICHE (HARD-BOILED EGG) DRESSING

Gribiche (Hard-Boiled Egg) Dressing image

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

Provided by Chris Morocco

Categories Bon Appétit Egg Pickles Herb Capers Condiment

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cornichons, chopped
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)

Steps:

Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
Do Ahead
Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

GRIBICHE

Gribiche image

A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Yield Makes about 3/4 cup

Number Of Ingredients 8

Ingredients

1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil
2 hard-cooked eggs, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon thinly sliced cornichons
1 tablespoon capers, rinsed and drained
Kosher salt and freshly ground pepper

Steps:

Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

SAUCE GRIBICHE

Sauce Gribiche image

Sauce gribiche has a category problem - is it a vinaigrette, a mayonnaise, a condiment, a sauce? - but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It's just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like beef tongue, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.

Provided by Gabrielle Hamilton

Categories condiments, sauces and gravies

Time 5m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

Ingredients

3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
6 tablespoons extra-virgin olive oil
3-5 cornichons, cut into thin coins (3 tablespoons)
3 tablespoons capers
3 hard-boiled eggs, roughly chopped
4 tablespoons chopped parsley
4 tablespoons chopped tarragon
Kosher salt
Freshly ground black pepper

Steps:

Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
Fold in the cornichons, capers and eggs.
Stir in the parsley and tarragon, and season to taste with salt and black pepper.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 1 gram, TransFat 0 grams

SAUCE GRIBICHE

Sauce Gribiche image

Provided by John Torode

Categories Egg Side Vegetarian

Number Of Ingredients 10

Ingredients

4 hard-cooked eggs
2 hard-cooked egg yolks
1/2 Tbs. Dijon mustard
salt and pepper
1/2 Tbs. white-wine vinegar
1 cup olive oil
bunch of fresh chervil, chopped
1/2 bunch of fresh tarragon, chopped
1/4 cup capers, drained and chopped
1/2 cup cornichons (tiny, tart pickled gherkins), drained and chopped

Steps:

Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.
Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.

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