The Bsalsa Gribiche /Bes a cold preparation, typical of French cuisine. It is performed based on egg yolk with other ingredients such as olive oil, pickles and parsley among others. This strong flavor sauce is perfect to accompany fish fillets. Follow the step by step of the easy recipe and learn how to make gribiche sauce.
| 🚻 2 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Gribiche sauce ingredients: |
| 1 Egg unit 1 teaspoon of mustard 1 teaspoon of capers 1 tablespoon dessert of parsley 2 tablespoons of white onion 2 tablespoons of vinegar dessert 1 tablespoon dessert of pickles 100 milliliters of olive oil 1 Pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Middle Cost, Traditional Recipe of France |
Gribiche sauce ingredients:
1. Before performing this French sauce, the first step is to enlist all ingredients. Remember that you can use the food brand you prefer for your preparations.
2. In a pot with water and some vinegar, cook the whole egg for 5 minutes. Once it is ready, peel and separate the clear of the yolk.
3. Apart, in a bowl mix the olive oil with the mustard, the finely chopped chops and onion.
4. Add the parsley, the finely chopped capers and the egg yolk. Macerar and mix everything very well.
5. Finally add the cooked egg white cut into small cubes and salt and pepper the preparation.
6. Let stand in the fridge until it is cold and serves the delicious Gribiche sauce to accompany a grilled fish fillet. If you liked this recipe, you have a comment or restlessness, give us your opinion.
