New Wave Sauce Gribiche
Inspired by a recipe in Gjelina: Cooking from Venice, California by Travis Lett, this sauce is wonderful on boiled, roasted or grilled asparagus or simply seared, grilled, roasted or poached fish. In fact, your imagination is the limit.
Makes enough to sauce four servings of asparagus or fish.
2 large eggs
1 tablespoon capers, roughly chopped
1 tablespoon minced cornichons (about 3 cornichons)
1 medium shallot, minced
4 tablespoons minced minced herbs: Include parsley and any combination of dill, tarragon, chives and chervil
1 tablespoon freshly squeezed lemon juice, or a little more, to taste (one juicy lemon should yield the right a little more than a tablespoon)
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
Place the eggs in a saucepan, cover them with an inch of cold water and bring to a boil over medium-high heat. Immediately turn off the heat and let the eggs rest in the hot water for 3 minutes, then drain and run cold water over the eggs to cool them.
Hold an egg over a small bowl, crack it and use a metal spoon to scoop out the white and yolk. Repeat with the second egg and roughly cut up the white. Set aside.
In a medium bowl, combine the capers, cornichons, shallot, herbs, lemon juice, vinegar, mustard and two or three grindings of black pepper. Gently fold in the eggs.