Meyer Lemon Gribiche

 

This sauce is a great accompaniment to fish and if done right it can go with almost any other protein.  It is similar to a remoulade, except your eggs are hard-cooked rather than raw.

 

Meyer Lemon Gribiche

 

3ea  Eggs

 

3t  Stone Ground Mustard

 

1C  Canola Oil

 

1ea  Meyer Lemon

 

2t  Rice Vinegar

 

1T  Chives

 

2t  Tarragon

 

1t  Pink Peppercorns

 

AN  Salt

 

  • Start by boiling some water and cooking the eggs for 10 minutes, this will give you a nice soft-boiled egg.
  • After the 10 minutes of boiling s hock the eggs in ice water to stop them from cooking.
  • Meanwhile, chop the tarragon and chives and set aside.  if you have whole pink peppercorns smash them with a meat mallet or roughly chop them in a spice grinder.  Zest and juice the Meyer lemon and set aside.
  • Once the eggs are cooled, peel and remove the yolk, place the yolk in a bowl and set the whites aside.
  • Chop the whites into small pieces and set aside.

 

20121214-141030.jpg

 

  • Combine the mustard, herbs, egg yolks, and the pink pepper.

 

20121214-141019.jpg

 

  • Mix with a fork until smooth then add the rice vinegar, Meyer lemon zest and juice, continue mixing.

 

20121214-141039.jpg

 

  • Stream in the oil while mixing, you may need someones help so you can hold the bowl and mix while they pour.  The goal here is to emulsify the oil with the egg mixture.
  • Once all of the oil is added, add the egg whites and adjust seasoning with more rice vinegar if needed.

 

20121214-141046.jpg

 

Replace mayo with this gribiche on a sandwich with fresh greens and thin sliced pork, or serve with 72 hour short ribs.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s