sauce gribiche

michelle taylor

michelle taylor

19th January 2011

sauce gribiche

hard-boil the eggs for 7-8 minutes, then shell them and separate the whites from the yolks. Roughly ...

Ingredients

  • 2 eggs
  • 50 gm gherkins
  • finely chopped 50 gm capers
  • finely chopped 80 ml mayonnaise
  • 30 gm chervil
  • finely chopped 30 gm tarragon
  • finely chopped

Method

hard-boil the eggs for 7-8 minutes, then shell them and separate the whites from the yolks. Roughly chop the whites, then transfer to a bowl. Add the gherkins, capers, mayonnaise, chervil and tarragon and stir to combine. Cover with plastic wrap and refrigerate.