Sauce gribiche is an emulsification of hard-boiled egg yolks and oil, almost like a mayonnaise. It also includes pickles, capers and herbs. It's usually seen along with fish, chicken and in salads. I added some vinegar and Dijon mustard to mine for an extra kick.
I poached the asparagus and onions in boiling salted water and then shocked them in an ice water bath. Just before serving, I sauteed them in butter and chicken stock, reducing the liquid down to a glaze.
I chopped up the cooked egg whites and combined them with capers, shallots and olive oil. This light salad pairs really well with a dry rose, riesling or sauvignon blanc.
I poached the asparagus and onions in boiling salted water and then shocked them in an ice water bath. Just before serving, I sauteed them in butter and chicken stock, reducing the liquid down to a glaze.
I chopped up the cooked egg whites and combined them with capers, shallots and olive oil. This light salad pairs really well with a dry rose, riesling or sauvignon blanc.