Make Ahead
Sauce Gribiche
Popular on Food52
5 Reviews
anne
July 9, 2023
Is the 4 minute egg cooked for safety reasons or is it for texture? I never cook eggs by putting them in cold water and bringing to a boil, I add them to boiling water so I have no idea what the texture will be when done. I make mayo all the time with raw egg yolk, so not clear on whether that is the goal here. Thank you!
FinVoilaQuoi
January 12, 2018
Pretty good, definitely makes me miss France. I forgot that I hate whisking though. I should have made a smaller batch since I shouldn't eat all of that in a week. Also, this is closer to a mayo than aioli since there is zero garlic in it.
iwilk
July 14, 2013
Made this tonight and it was delicious. Spooned it over roasted fingerling potatoes and roast chicken. It turned out a lot thicker than I thought, not that that's a bad thing. I think maybe my shallots were bigger than average, so I only ended up using one. Can't wait to see how it tastes tomorrow after sitting in the fridge.
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