Gribiche sauce with Thermomix
Gribiche sauce is a classic of French cuisine. It is made from egg yolk, tied and whipped with mustard and oil, like a remoulade sauce. Then garnished with herbs, chopped fresh herbs and hard-boiled egg whites cut into very small pieces. Known for serving as an accompaniment to calf’s head, the gribiche goes very well with cold meats and fish. Don’t let yourself be impressed by this great name in traditional cuisine, the recipe for the gribiche sauce with the Thermomix is child’s play!
- 2 whole eggs
- 1 egg yolk at room temperature
- 1 C. mustard
- 1 tsp vinegar
- 1 neutral oil measuring cup (sunflower or rapeseed type)
- 40g capers
- 5 pickles
- 1 C. tarragon (or other herbs, see Tips)
Preparation 20 mins
In advance, cook the 2 whole eggs in the bowl of the Thermomix, placing them in the simmering basket, and filling the robot with 500g of water. Cook 14 min, Varomhoursde, speed 1. At the end of cooking, plunge the simmering basket directly into a large volume of ice water. Book.
In the bowl of the Thermomix, at room temperature and perfectly dry, insert the whisk, then pour the egg yolk, mustard, vinegar, a pinch of salt and pepper. Whisk 10 sec, speed 2, then 2 minutes, speed 4, incorporating the oil in a trickle through the hole in the lid.
Peel hard-boiled eggs. Separate the white from the yolks. Incorporate the egg yolks by crumbling them in the bowl of the Thermomix. Mix 10 sec, speed 2.
Coarsely chop the capers with a knife. Add them to the Thermomix bowl. Cut the pickles into very small pieces. Do the same with the egg white. Then pour them into the bowl of the Thermomix. Chop the fresh herbs and add them to the other ingredients in the food processor. Mix 10 seconds speed 1.
How to chop your herbs?
The Thermomix gribiche sauce can be kept for hoursximum of 48 hours in the refrigerator. The herbs traditionally used for the preparation of the gribiche sauce are: chervil, tarragon and parsley. However, you can also use chives or even garnish it with minced garlic or finely chopped shallot.