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. 

A quick satay sauce

Here is the quickest satay sauce in town, great for topping chicken to make it special.  All the ingredients you are likely to have on hand.  Although it is not the authentic Thai satay sauce, it is close enough for me!

I use crunchy peanut butter, but you can use cashew butter or almond butter as a substitute.  Note that the "cup" measurements are flexible, see what suites your taste, you may like more hoisin!  Also, you may want to chop some coriander or shallots and put that in too.  Its a very flexible recipe.

Sweet Chilli Sauce

This recipie replaces one standard bottle of the sauce.  Instead of ginger you can use 1 lemongrass stalk.  How hot you want it is determined by what type of chillies you use, and whether you leave the seeds in.  The smaller the chilli and the more seeds the hotter it will be.  You can use it right away, as all the ingredients are cooked it does not need to mature.

 

Basic sweet and sour sauce.

This can be made as a sauce, or directly in a wok with vegetables (such as capsicum, onion, pineapple) that have already been stir fried.

Sweet and Sour Sauce

Rating : Easy

Ingredients:

3 tbls sugar
1 tbls soy sauce
1 tbls sherry
1 tbls vinegar
2 tbls tomatoe sauce
2 tbls cornflour
1/2 cup stock.

Mix together and bring to the boil for 2-3 minutes.

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