Gribiche Sauce

Is this a sauce or is this a mayonnaise?  Both actually! 

My first encounter with this sauce was my mother making a tartare sauce this way, and actually this sauce is very close to tartare but different in that it has more herbs in it.  I serve it the way I saw on Adam Liaw's show, as a bed for a chicken snitzel, but you could use the oil, mustard, lemon and egg yolks and just make mayonnaise with those.

When you make the mayonnaise, you do not have to drizzle it in like a normal mayonnaise, but if you just dump it all in it will split.  So, just add it slowly mixing all the time.

I use chives and parsley but you can vary the herbs to whatever you like, try basil, thyme, tarragon or even celery or carrot tops.

This is really a very versatile sauce and goes really well with fish, chicken, or vegetables (think asparagus with sauce gribiche!)  Once you have made it you will want to keep making it.

Gribiche Sauce

Ingredients

20 g capers, finely chopped
15 g pickled jalapeños, finely chopped
½ red onion, finely chopped
½ bunch chives, thinly sliced
½ small bunch flat-leaf parsley, finely chopped
Salt and black pepper

4 boiled eggs
1 lemon, halved
150 ml olive oil
1 tsp Dijon mustard

Method

I use two bowls, in one bowl put the yolks of the eggs.

Chop the egg whites, capers, onions, jalapenos, chives, parsley and add salt and pepper.  Add this to the other bowl.

Mash the egg yolks, add about 1/2 the juice of the lemon and all the mustard, mix until it is smooth.

Add the oil in slowly until it is a mayonnaise, just keep whisking or mixing.

Now just check the seasoning and add more lemon if required.

Mix the chopped herbs etc into the mayonnaise and refrigerate.