Sauce Gribiche on Crisp Asparagus

Name: Sauce Gribiche on Crisp Asparagus
Prep time: 15 min
Total time: 15 min
Cuisine: French, European, Mediterranean
Ingredients: 1 large egg, hard-boiled.; 1 teaspoon Dijon mustard; 1/3 cup canola oil (or grapeseed).; 1 teaspoon red wine vinegar; 1 cornichon; 8 to 10 small capers; drained, rinsed, and squeezed dry; about 1/4 cup (gently-packed) mixed chopped herbs; flat-leaf parsley, chervil, and/or tarragon; salt and freshly-ground black pepper; 1 bunch of fresh asparagus; For the sauce; For the asparagus; For serving

9 steps

Prep:15min

With the arrival of an early Spring, I’m getting excited about asparagus! And for me, freshly crisp asparagus calls for a Sauce Gribiche. A great classic of French Cuisine, the Gribiche is a flavorsome mayonnaise-style sauce packed with capers, cornichons and fresh herbs. And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is…

Updated at: Thu, 17 Aug 2023 03:01:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories203 kcal (10%)

Total Fat19.8 g (28%)

Carbs4.2 g (2%)

Sugars1.8 g (2%)

Protein3.7 g (7%)

Sodium264.3 mg (13%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1egg

large, hard-boiled

1 teaspoondijon mustard

⅓ cupcanola oil

or grapeseed

1 teaspoonred wine vinegar

1cornichon

8capers

small, drained, rinsed, and squeezed dry

¼ cupmixed herbs

gently-packed, chopped, flat-leaf parsley, chervil, and/or tarragon

salt

black pepper

freshly-ground

1 bunchfresh asparagus

asparagus

for the

Instructions

Step 1

For the sauce:

Step 2

Peel the egg and separate the egg white from the yolk. Chop the egg whites in tiny cubes. Put the egg yolk, mustard and a pinch of salt in a mortar and pestle (or a bowl) and mash together until it becomes a smooth paste.

Step 3

Transfer to a larger bowl, add the vinegar and then the oil, drop by drop, continuously whisking with a fork as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.

Step 4

Finish off the sauce by adding the chopped egg whites, cornichons, capers and chopped herbs. Taste and adjust the seasoning if needed.

Step 5

For the asparagus:

Step 6

Remove the woody ends, by gently bending the end of each asparagus spear until it snaps naturally.

Step 7

Add the asparagus to a pan of boiling water. Cook for 2 minutes until bright green, and transfer immediately to an ice-bath. Let sit in the ice-bath for 4-5 minutes, drain and pat the asparagus gently with a paper towel to dry off.

Step 8

For serving:

Step 9

Arrange the asparagus on a plate and drop the sauce on top by dollops.