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Asparagus with Gribiche Sauce

Course Side Dish
Cuisine American/French Fusion, French
Keyword grabiche, Sauce
Prep Time 20 minutes
Cook Time 13 minutes
Servings 8 people
Author David of Sunset & Sewanee

Equipment

  • mixing bowls
  • whisk
  • food processor (optional)
  • measuring cups and spoons
  • sharp chef knife
  • wire rack (optional) for pushing eggs through to dice
  • cutting board
  • medium-sized pot with a tight-fitting lid
  • steam rack (optional)

Ingredients

  • 1 bunch asparagus, steamed with a woody lower part removed
  • 4 whole eggs yolks cooked from hard-boiled eggs
  • 2 whole egg whites, cooked from hard-boiled eggs, diced and reserved (Add the boiled egg whites to the sauce at the end.)
  • 1 tsp mustard, dijon or pommeray style
  • 1 cup oil, grapeseed (Any neutral oil will work avocado, canola, vegetable, sunflower)
  • 1 tbsp vinegar, white wine (Some recipes prefer red wine vinegar or champagne vinegar)
  • 2 tbsp capers, drained and chopped
  • 2 tbsp cornichons, finely chopped
  • 1 tbsp chives, fresh, finely minced
  • 1 tbsp tarragon, fresh, finely minced
  • 1 tbsp parsley, fresh, finely minced
  • ¼ tsp salt, kosher or sea
  • tsp pepper, black freshly ground

Instructions

Prepare the Boiled/Steamed eggs

  • I have a post on properly making boiled or steamed eggs in this blog. Follow the link HERE.
  • Peel and separate the egg yolks from the egg whites. Add the egg yolks to the bowl of a food processor. Finely dice the egg whites and reserve. (Tip* If you have a wire cooling rack, you can pass the egg white through by using the palm of your hand. It will quickly dice the eggs. Be sure to have a bowl or surface underneath to catch the chopped egg.)

Prepping the Ingredients

  • Gather and measure the ingredients you need. Set up a food processor to incorporate them together.
  • Using a knife and cutting board, chop the herbs and vegetables (capers, cornichons, chives, tarragon, and parsley). Add these to the work bowl of the food processor along with the egg yolks, vinegar, and dijon mustard.
  • Turn on the food processor and slowly add the oil in a thin stream to the mixture. (Don't rush the emulsification with the oil. Too much fat, too quickly, and the sauce will break.) Once all the oil is incorporated, remove the sauce from the work bowl into a mixing bowl. Add the reserved diced egg whites and stir to combine. Add the salt and pepper to taste. For a slight spicer, the product adds a dash or two of Tabasco-style hot sauce, optional.
  • You can serve the sauce immediately or store it in a container with a tight-fitting lid in the refrigerator. The sauce is great on steamed vegetables, fish, chicken, or beef. The sauce will keep fresh for 4-5 days sealed in the refrigerator.