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Sauce Gribiche

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


slideshow More Condiment Recipes


  • Total Time:
  • Servings: Makes 1 1/2 cups

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  • 3 large pasteurized egg yolks
  • 1 medium garlic clove, minced
  • 1 teaspoon fresh lemon juice
  • 1/3 cup vegetable oil blended with 1/3 cup extra-virgin olive oil
  • 1/4 cup cornichons, finely diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chives
  • 1 hard-cooked egg, finely diced
  • 1 medium shallot, minced
  • 1 tablespoon minced tarragon
  • Salt and freshly ground pepper


How to make this recipe

  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.
Contributed By Photo © Hector Sanchez Published December 2010

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