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Posts from the ‘Eggs’ Category

Braised Endive with sauce Gribiche

Braised Endive with sauce Gribiche

Oh Gribiche! Pronounced ‘gree-beesh’, this classic French sauce is made by mashing a cooked egg yolk and mustard into a paste, then adding olive oil, capers, cornichons, parsley, tarragon, red wine vinegar, the cooked, diced egg white, and a squeeze of lemon. It is sublime. Braised endive is a great supporting vegetable, and it is also often served with asparagus. The sauce is so good, I swear you could simply go at it with a loaf of crusty bread…

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