To continue my gourmet theme, i have tried something called Gribiche sauce. It is basically a fancy, french mayonnaise, and yet it is so much more. I know, i hate mayonnaise too so it's almost a sin to call this sauce 'mayo'. I found the recipe from a food blog i've followed called Orangette (.blogspot.com). I really like the blog and decided to go out on a branch and try this sauce. I believe Orangette got this recipe from some place called Zuni's Cafe that published a cook book. so now i am passing it along to you. She recommends this sauce over grilled fish or poultry, fried seafood, roasted potatoes, boiled shrimp, asparagus, or boiled potatoes as a potato salad. We have had it over boiled fingerling potatoes (that i bought from the farmer's market last week- i'm so gourmet! :) ) and over grilled salmon. it has been fabulous both times!There's some still in the fridge that i plan to have over grilled chicken this week.
Use a very mild tasting olive oil. if your oil is bitter use a mixture of it and a more neutral tasting oil like canola.
2 medium shallots, finely chopped
2 T sherry vinegar or red wine vinegar
1 large egg
1 T dijon mustard
salt
1 1/4 c mild tasting olive oil (i only used 1 c)
2 t thinly sliced chives
2 t finely choped parsley
2 t finely chopped chervil (i left this out, geez a girl can only buy so many fresh herbs!)
1/2 t chopped dill (i used dried)
2 T capers, rinsed and dried, coarsely chopped
Combine shallots and vinegar in small bowl, and set aside to macerate while you prepare the rest of the sauce.
Put the egg in a small saucepan of barely simmering water and bring it to a boil. reduce heat and simmer for about 4 minutes, drain and put egg in a bowl of ice water to cool completely. you are basically soft boiling an egg here
when egg is cool crack and scrape it into medium bowl. add mustard, pinch or two of salt. mash it all together and then begin whisking in the oil, just a few drops at first, then gradually increasing the flow to a thin stream. stop adding oil when the mixture is satiny and has lots of body- like a hot fudge sauce. Stir in the herbs and capers. add the vinegar and shallots, adjust salt to taste.
garden fresh beets!
2 comments:
your hair looks cute!
so...French!
haha
what's an immersion blender?
thanks for the comment about the hair :) immersion blenders are these stick-looking things with a small blender blade on the end of it that you can stick down into a pot of soup or something that is supposed to be blended instead of having to transfer the mixture into the blender and back into the soup pot. i've seen them on the cooking channel.
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