Gribiche; Egg and Mustard Dressing

Find the recipe and printable recipe PDF below! 

 
 

Yield: 2 cups

Method

  1. Put 3 eggs, mustard, and vinegar in the bowl of a food processor and pulse to chop. 

  2. Finely chop the remaining egg and set aside. 

  3. Add the oil, drop by drop with the motor running until a thick sauce is created, thinning with water as necessary.  Fold in the cornichons, capers, herbs, and rest of the eggs and adjust the seasoning. 


 

Ingredients

4 ea. Eggs, hard boiled, chopped

2 Tbsp. Dijon mustard

1 Tbsp. White wine vinegar

1 cup Olive oil

½ cup Parsley, minced

¼ cup Capers, minced

¼ cup Cornichons/pickles, minced

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.