Monday, January 4, 2010

How to Make Gribiche


Sauce gribiche is an excellent sauce to pair with cold meat, fish, and in this case pigs trotters. It is also perfect for those that are afraid to eat raw egg. We require:

Recipe (adapted from Bouchon)
  • 2 Hard boiled eggs (see here)
  • 1 Tbsp red wine vinegar
  • 1/2 cup Olive oil
  • 1 Shallot
  • 2 Cornichons 
  • 1 Tbsp Capers
  • 1 Tsp Chives, and Tarragon
  • 2 Tsp Italian leaf parsley
Traditionally all the ingredients are finely chopped, and it is served as an almost salsa like consistency. If you elect to go this route be sure to brunoise (1/8th inch dice) all the ingredients, and combine together. I elected to go a different route. I wanted a finer texture for the trotter dish, and opted to use an immersion blender to chop, and emulsify the sauce. Season with salt and pepper.

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