Gribiche Dressing

By  |  0 Comments

Gribiche Dressing

Photo courtesy of


1/3 cup baby capers, whole

1/3 cup cornichons, cut same size as capers

3 medium shallots, brunoise

3 eggs, hard boiled, white & yolk chopped

2 tbsp dijon mustard

2 lemons, juiced

Olive oil, about 125ml

Chopped parsley



  1. Make a vinaigrette with the dijon, lemon juice and olive oil
  2. Mix all ingredients together with the dressing and check seasoning


Note: the dressing should be tart, to offset the richness of the beef.

Leave a Reply

Your email address will not be published.

Find us on FacebookFind us on FacebookFind us on FacebookFind us on Facebook