GRIBICHE (HARD-BOILED EGG) DRESSING

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Gribiche (Hard-Boiled Egg) Dressing image

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

Provided by Chris Morocco

Categories     Bon Appétit     Egg     Pickles     Herb     Capers     Condiment

Yield 4 servings

Number Of Ingredients 8

6 cornichons, chopped
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)

Steps:

  • Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
  • Do Ahead
  • Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

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