
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…







One of my favorite uses for carrots and tarragon is this quick, healthy soup. Short ingredient list: carrots, leeks, fennel, potatoes, tarragon, and vegetable stock.