Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs. Very similar to tartare sauce, Gribiche is made with shallots, parsley, cornichons, capers, eggs, oil, vinegar, and seasonings. However, other ingredients are often added such as chives, other herbs and prepared mustard. A key difference between Sauce Gribiche and tartare sauce is that the oil, vinegar and seasonings are not emulsified (fully blended) into the Sauce Gribiche as they are with tartare sauce.
There currently aren't any reviews or comments for this term. Be the first!