Sauce gribiche

Gribiche sauce is a cold sauce of traditional French cuisine with a pronounced spicy - spicy, slightly sour taste.

Ingredients are hard-boiled egg, capers, gherkins, mustard, vinegar, oil and herbs such as tarragon or chervil. To prepare the egg yolks are very finely minced or passed through a sieve, then mixed with mustard and vinegar and whipped with oil to form an emulsion. The finely chopped gherkins, capers and herbs and the chopped or cut into strips and folded in egg whites at the end.

The sauce is often eaten calf's head or brawn. But it can also be warm or cold fish, crabs and other shellfish are served.