I love to pile Gribiche (Hard-Boiled Egg) Dressing on top of roasted, grilled, or sautéed meat or vegetables. It really packs a flavor punch. This dressing can be made 2 days ahead. If you prepare it in advance, simply cover and chill until you are ready to use. Bring to room temperature before serving.
To make this egg dressing, start by whisking cornichons, oil, vinegar, capers, and mustard in a small bowl until emulsified. Season to taste and gently stir in eggs and herbs. Taste and adjust seasoning again if needed. Serve on top of meat or veggies.
To make these Gribiche (Hard-Boiled Egg) Dressing, you will need the following ingredients:
Whisk 6 chopped cornichons with ⅓ cup of oil, 2 tablespoons of vinegar, 1 tablespoon of chopped capers, and 1 tablespoon of mustard in a small bowl until emulsified. Season to taste with salt and pepper.
Gently mix 3 coarsely chopped hard-boiled eggs and 2 tablespoons of herbs into the dressing.
Taste and adjust seasoning if needed.
Serve on roasted, grilled or sautéed meat or vegetables.
Gribiche (Hard-Boiled Egg) Dressing is delicious served on roasted, grilled, or sautéed meat or vegetables. Don’t forget to tag #CookMeRecipes if you try this.
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