The Gribiche sauce!
The Gribiche sauce!
Fanciful creation of the culinary language that appeared in the 1900s, perhaps derived from the Norman gribiche feminine noun: "wicked woman who scares children", borrowed from the Dutch kribbich "grumpy"...
It is hard to see by what semantic progression one would pass from the shrew to the sauce.
A character story perhaps...
Ideal to accompany a calf's head, cold fish or a stew, the gribiche sauce is an unbreakable classic of family cooking.
Ingredients for a gribiche sauce:
- 2 boiled eggs
- 25 cl of sunflower oil
- 1 C. c. old-fashioned mustard
- 1 C. at s. wine vinegar
- 3 to 4 chopped pickles
- 20g chopped capers
- chopped parsley, chervil and tarragon
- salt pepper
