Sauce Gribiche
I prefer this sauce to any other for cold meats, fish, and poultry, or those innards that I like so much.
Ingredients
1/2 teaspoon salt
1 tablespoon red-wine vinegar
1 tablespoon olive oil
1 tablespoon drained capers
2 cornichons, chopped into small pieces, or, if unavailable, use about 1 tablespoon chopped dill pickle
1 hard-boiled egg (see page 107), chopped fine
Freshly ground pepper to taste
1 tablespoon chopped fresh parsley
Preparation
Mix all the ingredients together. If you are not using all the sauce right away, hold back the parsley, and add just before serving. Be sure to taste after you’ve mixed everything, and adjust the seasonings to your liking.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
