The recipe for calf's head with gribiche sauce.
With its brotherhood and its fair which is held every year, the town of Rambervillers, in the Vosges, claims to be the “homeland of calf’s head”.
The story goes that the Rambuvetais, who had grazing rights in the commune of Padoux, had 12 calves stolen by the Spinaliens, before demanding that 12 “heads of cattle” be returned to them.
Traditionally, calf's head is prepared before Easter in the region. Sauce gribiche appeared under this name at the beginning of the 20th century.
It is an emulsion whipped in oil, which contains eggs, capers, tarragon, gherkins, onions, mustard…
It is therefore a base for “remoulade”.
The recipe for gribiche sauce Ingredients :
- 2 hard-boiled eggs
- 1 C. to s. capers
- 3 pickles
- 40 cl of olive oil
- 1 C. to s. vinegar
- Parsley
- Tarragon
- Chervil
- 1 C. to s. mustard
- 1 C. to c. Worcestershire sauce
- salt pepper
1. Peel the eggs and separate the whites from the yolks
2. Mash the yolks with the mustard and mix with the oil as for mayonnaise
3. Add the vinegar, Worecestershire sauce, chopped egg whites and gherkins and chopped herbs.
