Sauce GribicheJason Lowe
A great sauce to serve with tongue , this is essentially a mayonnaise, but the egg yolks are cooked instead of raw. I like to make a lot and then keep it in the refrigerator to eat with cold ham too. It's also good as a salad dressing.
Ingredients
4 hard-cooked eggs
2 hard-cooked egg yolks
1/2 Tbs. Dijon mustard
salt and pepper
1/2 Tbs. white-wine vinegar
1 cup olive oil
bunch of fresh chervil, chopped
1/2 bunch of fresh tarragon, chopped
1/4 cup capers, drained and chopped
1/2 cup cornichons (tiny, tart pickled gherkins), drained and chopped
Preparation
Step 1
Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.
Step 2
Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
Step 3
To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.
From Beef: And Other Bovine Matters. Text © 2009 John Torode; photography © 2008 Jason Lowe. Published by The Taunton Press, Inc.
Recipe notes
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