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Recipe photo courtesy of Raymond Hom

A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.

Source: Martha Stewart Living, April 2018
Total Time Prep Yield



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.

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How would you rate this recipe?
  • sarsb15
    3 APR, 2018
    I really liked this recipe but did make a few changes. I used less mustard and more sherry vinaigrette. added more eggs also and let it sit combined for a few hours before serving. but it was addictive. Will make it again.

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