Still have a hard-boiled egg or two cluttering up your refrigerator post-Easter? Try using it in a Sauce Gribiche. It is one of those dishes that seems incredibly fancy just by virtue of having a French name. It’s an added bonus that, like so many French dishes, it’s delightfully simple and very very tasty.
The first time I had this sauce—which is really a chunky, lemony vinaigrette full of bits of crunchy cornichons, capers, fresh herbs, and hard-boiled egg—it was made for me by my friend Anthony Tassinello, who was once a chef at Chez Panisse. There is another interpretation that’s more akin to mayonnaise, but the version Anthony served was quite similar to one found in Alice Waters’ Chez Panisse Café Cookbook.
Be warned, this recipe makes quite a lot of sauce, but to halve it would require using just half an egg, which is, well, just silly. It keeps well, covered, in the fridge overnight, so my advice is use half on roasted asparagus, as in the recipe below, and save the other half to mix into cooked, diced potatoes for a French-style potato salad, or toss with Frisee or other greens topped with crispy bits of bacon or pancetta, the following night. The original Chez Panisse recipe recommends serving it over grilled endive, which I’m sure is lovely, too, if you can find nice endives in the market.
The sauce is adapted from [url href=”http://www.amazon.com/gp/product/0060175834/ref=as_li_tf_tl?ie=UTF8&tag=twola-20&link_code=as3&camp=211189&creative=373489&creativeASIN=0060175834″ target=”blank”]Chez Panisse Café Cookbook,[url] by Alice Waters. I left out both the chervil and tarragon in the original recipe simply because I didn’t have them on hand (and even Alice says that’s okay in her headnote). I didn’t miss them, but feel free to add them if you like. I also cut down the olive oil from ¾ cup to ½ cup and, for me, it was plenty.
- 1 pound asparagus, woody ends snapped off and discarded
- Olive oil or olive oil spray for coating the asparagus
- 1 large hard-boiled egg, peeled and finely chopped
- 1 small shallot, finely chopped
- Finely grated zest of 1 lemon
- 1/4 cup lemon juice (from about 1 large lemon), or to taste
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped chives
- 1 heaping tablespoon capers, rinsed and finely chopped
- 4 cornichons, finely chopped
- 1/2 cup olive oil
- ¼ teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 400ºF.
- Lay the asparagus on the baking sheet and toss or spray with olive oil to coat well.
- Spread the asparagus out into a single layer and roast in preheated oven for about 20 minutes, until tender.
- While the asparagus is roasting, combine the egg, shallot, lemon zest, lemon juice, parsley, chives, capers, and cornichons in a small bowl. Stir to mix well.
- Add the 1/2 cup of olive oil and whisk or stir with a fork until well combined.
- Add salt and pepper, taste, and adjust seasoning if needed.
- When asparagus is finished roasting, transfer it to a serving platter and allow to cool for a few minutes. Top with the sauce, including several spoonfuls of the chunky bits.
- Serve warm or at room temperature.