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passover dip recipe jewish
Photo credit Stephanie Ganz

Sauce Gribiche

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The best way to use up leftover hard-boiled eggs from the seder.

  • Total Time: 17 minutes
  • Yield: 3/4 cup

Ingredients

  • 2 large eggs
  • 1 Tbsp chopped fresh parsley (4 stems worth)
  • 1 Tbsp chopped capers
  • 1 Tbsp chopped cornichons (about 3)
  • 1 tsp Dijon mustard (or kosher for Passover mustard of choice)
  • 2 tsp Champagne vinegar, or vinegar of choice
  • ¼ cup extra virgin olive oil
  • kosher salt and cracked black pepper, to taste

Instructions

  1. In a medium saucepan, add two eggs and cover with salted water. Bring to a boil over medium-high heat. As soon as the water starts to boil, turn off the heat and set a timer for 7 minutes. Meanwhile, prepare a bowl with ice water. When the timer goes off, use a slotted spoon to transfer the eggs to the bowl of ice water. Allow eggs to cool for 3 minutes and then peel. 
  2. While the eggs are cooking, pick the leaves from 4 stems of parsley, and chop until you have 1 Tbsp. Chop 1 Tbsp capers and 1 Tbsp cornichons (about 3). Set aside.
  3. Separate the egg yolks from the whites. Finely chop the egg whites and set aside. Press the yolks through a fine mesh sieve into a mixing bowl. Add 1 tsp Dijon mustard and 2 tsp Champagne vinegar, and whisk to combine. Slowly drizzle in ¼ cup extra virgin olive oil while whisking. The sauce will become thick and lighter in color as the oil emulsifies into the egg mixture.
  4. Fold in the chopped parsley, capers, cornichons and egg whites. Season with salt and pepper.

Notes

Refrigerate sauce gribiche in an airtight container for up to four days.

  • Author: Stephanie Ganz
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Entree
  • Method: Quick
  • Cuisine: Holiday