A timeless bistro staple, gribiche sauce shines with calf's head but pairs beautifully with cold fish or chicken. Season generously for the best flavor.
Difficulty: 2/5
Hard-boil 3 eggs in boiling water for 10 minutes, then drain, cool under cold water, and peel. Halve them and reserve the whites; set yolks aside.
Crack the fourth egg and separate its white from the yolk. In a bowl, mash all four yolks with 1 tablespoon Dijon mustard, salt, and pepper. Gradually whisk in the oil as you would for mayonnaise, then stir in 1 tablespoon lemon juice.
Finely chop 2 tablespoons mixed tarragon and parsley, drain and chop the capers, and dice the reserved egg whites. Fold everything into the sauce, mix well, and adjust seasoning to taste.
Chef Hubert's note: This sauce I adore is often poorly executed in restaurants, but it's straightforward with quality ingredients and a touch of skill.
Source: Cuisines Régionales de France. The Lyonnais.
