Judith Jones’ Sauce Gribiche

As I mentioned in my last post, I very much enjoyed Judith Jones’ memoir, especially the recipes she included at the end. Many caught my eye, including one for sauce gribiche. This sauce is meant to liven up cold, leftover meats. We used it on leftover beef sausage, and it was incredible. I again doubled the recipe (we’ll be having this tonight with beer battered fish in place of tartar sauce) and used olives instead of cornichons, as I was unable to find any. The olives were a good substitute. They added quite a bit of flavor but did not overpower the sauce.

This sauce was very simple to make, and the ingredients easy to find (okay, except for the cornichons, but still). Recipe follows…

Sauce Gribiche

1 teaspoon salt
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar (I’m sure that white wine and champagne would work just fine)
6 tablespoons olive oil
2 tablespoons capers
2 olives, chopped into small pieces
2 hard-boiled eggs, chopped fine
Ground pepper

I added the olive, capers, and white part of the hard-boiled egg last, whisking the other ingredients together, included the yolk, to incorporate them first. The recipe also calls for parsley (2 tablespoons with my increase, 1 if you want to halve it), but I didn’t have any and I found it was fine without it.