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
1C Canola Oil
1ea Meyer Lemon
2t Rice Vinegar
1t Pink Peppercorns
- 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.
- Combine the mustard, herbs, egg yolks, and the pink pepper.
- Mix with a fork until smooth then add the rice vinegar, Meyer lemon zest and juice, continue mixing.
- 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.
Replace mayo with this gribiche on a sandwich with fresh greens and thin sliced pork, or serve with 72 hour short ribs.