Gribiche

By Jason Skrobar
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A French-inspired egg sauce that will go great with a host of breakfast foods!

SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 2 tablespoons Dijon mustard
  • 2 tablespoons grainy Dijon mustard
  • 7 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 6 cornichons, diced
  • 4 tablespoons capers, roughly chopped
  • 4 hard boiled eggs, roughly chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup tarragon, chopped
  • Kosher salt and pepper to taste

Directions

  1. Whisk mustards, oil and vinegar together until it is emulsified. Gently fold in the cornichons, capers and eggs. Stir in the herbs, salt and pepper.
  2. Serve over roasted vegetables or your favourite salad.

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