Gribiche

Ricardo Soares

Ricardo Soares

19th January 2011

Gribiche

SEPERATE THE COOKED WHITE AND YOLK, MIX YOLK AND DIJON TO A PASTE AND CAREFULLY AD...

Ingredients

  • 3 EGGS - HARD BOILED
  • 1 dessrtspoon DIJON MUSTARD
  • 250 ml OLIVE OIL
  • 2 tablespoons FRESH LEMON JUICE
  • 30g PICKLED COCKTAIL GHERKINS
  • SEASONING
  • CHOPPED CHIVES/TARRAGON/PARSLEY - ADD DAILY FOR TASTE AND COLOUR

Method

SEPERATE THE COOKED WHITE AND YOLK, MIX YOLK AND DIJON TO A PASTE AND CAREFULLY ADD THE OLIVE OIL GRADUALLY AS YOU WOULD MAKING MAYONNAISE. ADD THE LEMON JUICE.
MICROPLANE THE EGG WHITE AND THE GHERKINS AND MIX INTO THE YOLK MIX.
RESERVE. COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED
DAILY MIX ABOUT A CUP (DEPENDS ON BUSINESS) WITH ENOUGH HERBS TO SHOW NICE AND GREEN

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