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Sauce Gribiche
© Hector Sanchez

Sauce Gribiche

  • SERVINGS: Makes 1 1/2 cups
  • FAST

Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood.

Plus: F&W's Fish and Seafood Cooking Guide

  1. 3 large pasteurized egg yolks
  2. 1 medium garlic clove, minced
  3. 1 teaspoon fresh lemon juice
  4. 1/3 cup vegetable oil blended with 1/3 cup extra-virgin olive oil
  5. 1/4 cup cornichons, finely diced
  6. 2 tablespoons red wine vinegar
  7. 2 tablespoons minced parsley
  8. 2 tablespoons minced chives
  9. 1 hard-cooked egg, finely diced
  10. 1 medium shallot, minced
  11. 1 tablespoon minced tarragon
  12. Salt and freshly ground pepper
  1. In a food processor, combine the egg yolks with the garlic and lemon juice. With the machine on, gradually add the blended oils until a thick mayonnaise forms. Scrape the mayonnaise into a bowl and stir in the remaining ingredients; season the sauce with salt and pepper.
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