Reviews

Add Rating & Review

Back to Gribiche

All Reviews for Gribiche

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Gribiche

                              Credit: 
                              Raymond Hom

Recipe Summary

prep: 15 mins

total: 15 mins

Yield: Makes about 3/4 cup

Ingredients

Ingredient Checklist

1 tablespoon Dijon mustard

1 tablespoon sherry vinegar

1/4 cup extra-virgin olive oil

2 hard-cooked eggs, finely chopped

1/4 cup chopped fresh parsley

1 tablespoon thinly sliced cornichons

1 tablespoon capers, rinsed and drained

Kosher salt and freshly ground pepper

      Cook's Notes

For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.

Gallery

Gribiche

                              Credit: 
                              Raymond Hom

Recipe Summary

prep: 15 mins

total: 15 mins

Yield: Makes about 3/4 cup

Gribiche

                              Credit: 
                              Raymond Hom

Gribiche

                              Credit: 
                              Raymond Hom

Gribiche

Recipe Summary

prep: 15 mins

total: 15 mins

Yield: Makes about 3/4 cup

Recipe Summary

prep: 15 mins

total: 15 mins

Yield: Makes about 3/4 cup

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Yield: Makes about 3/4 cup

Makes about 3/4 cup

Ingredients

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 hard-cooked eggs, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon thinly sliced cornichons
  • 1 tablespoon capers, rinsed and drained
  • Kosher salt and freshly ground pepper

Directions

Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

      Cook's Notes

For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.

Cook’s Notes

For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Gribiche

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Gribiche

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest