- 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
sauce gribiche
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
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
