| 词条 | Sauce gribiche |
| 释义 |
| name = Sauce gribiche | image = File:Gribiche.JPG | image_size = 270px | image_alt = | caption = {{lang|fr|Sauce gribiche}} | alternate_name = | type = Sauce | course = Condiment | country = | region = | national_cuisine = French cuisine | creator = | year = | mintime = | maxtime = | served = | main_ingredient = Hard boiled egg yolks, mustard, vegetable oil | minor_ingredient = Chopped vegetables, capers, parsley, tarragon | variations = | serving_size = | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = Mayonnaise | other = }}{{lang|fr|Sauce gribiche}} is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.[1][2] Classically, {{lang|fr|sauce gribiche}} may be served with boiled chicken, fish (hot or cold), calf's head,[3][4] tripe,[5] or cold terrine. Modern variations may see {{lang|fr|sauce gribiche}} paired with vegetables too such as asparagus, charred lettuce or leeks, or even served as a dip. Notes1. ^Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18 2. ^August Escoffier, L'Aide-Memoire Culinaire (Original edition 1919) pg.52 3. ^David, E. (1960). "French Provincial Cooking" (1999 edition) p.120 4. ^"Larousse Gastronomique" (2001). 5. ^Le tabliers de sapeurs 2 : Sauces of the mayonnaise family|French sauces |
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