New-Wave Sauce Gribiche
Recipe by: Leslie Brenner
The idea of a deconstructed sauce gribiche was inspired by a recipe in Travis Lett’s Gjelina cookbook. Tangy and very herbal, it’s wonderful on boiled, roasted or grilled asparagus or leeks or simply seared, grilled, roasted or poached fish. In fact, your imagination is the limit.
Makes enough to sauce 4 servings of asparagus or fish.
Ingredients
2 large eggs
1 tablespoon capers, roughly chopped
1 tablespoon minced cornichons (about 3 cornichons)
1 medium shallot, minced
4 tablespoons minced herbs: Include parsley and any combination of dill, tarragon, chives and chervil
1 tablespoon freshly squeezed lemon juice, or a little more, to taste (one juicy lemon should yield the right a little more than a tablespoon)
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
Instructions
Place the eggs in a saucepan, cover them with an inch of cold water and bri…