This flavorful and seasonal recipe by Chef Tyler Florence is a show stopper. While "Sauce Gribiche" may sound foreign, it will soon be one of your favorite new condiments. Combining hard-boiled eggs, fresh herbs, pickles, capers, and mayonnaise, the Sauce Gribiche is the perfect pairing for grilled artichokes.
3 Large Globe Artichokes, simmered, cut & cooled
1 Cup mayonnaise
1 Cup Yogurt
2 Tablespoon dill pickle, finely chopped
2 Tablespoon chopped flat-leaf parsley
2 Tablespoon capers, drained
1 Tablespoon finely chopped shallot
1 Teaspoon chopped thyme
2 Medium hard boiled eggs, peeled and finely chopped
lemon, juiced
salt and pepper
3 Tablespoon extra-virgin olive oil
1 Cup panko breadcrumbs, toasted
3 Large Globe Artichokes, simmered, cut & cooled
1 Cup mayonnaise
1 Cup Yogurt
2 Tablespoon dill pickle, finely chopped
2 Tablespoon chopped flat-leaf parsley
2 Tablespoon capers, drained
1 Tablespoon finely chopped shallot
1 Teaspoon chopped thyme
2 Medium hard boiled eggs, peeled and finely chopped
To Taste lemon, juiced
To Taste salt and pepper
3 Tablespoon extra-virgin olive oil
To Taste salt and pepper
1 Cup panko breadcrumbs, toasted
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