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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.

Martha Stewart Living, April 2018

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Credit: Raymond Hom

Recipe Summary test

prep:
15 mins
total:
15 mins
Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

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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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