Why grind boiled eggs through a sieve

Today's edition. "Site" I have a unique recipe for you. We will tell you how to prepare at home traditional French egg sauce "Gribish" based on boiled egg yolks.



It is even strange how we forgot to mention it in a selection of seven sauces that will give a head start to mayonnaise and ketchup!

But there's no point in guessing. Now is the time to correct past shortcomings!

Egg sauce ingredients

• 4 eggs
• 2 tbsp mustard
• 2 tbsp apple cider vinegar
• 12 tbsp refined sunflower oil
• 200g capers
• 300g cornichons
• a small bundle of fresh greens (duck/parsley)
• salt
• chili
• spice-mix

Preparation

1. First, you need to boil hard-boiled eggs, and then cool and clean them of the shell. Then carefully separate the proteins from the yolks. Then rub the yolks through a small sieve and combine with mustard. If there is no suitable sieve, you can simply crush the yolks with a fork.
   
   Next, add apple cider vinegar, salt, pepper, sunflower oil and a French mixture of spices to taste to the bowl with rubbed yolks, then gently mix everything with a wreath.
   
   
   
   
   
   
2. After that, remove pickled gorishons from the jar and cut them into small pieces.
   
   
   
   
3. Capers should also be drained from brine and cut as small as possible.
   
   
   
   
4. After capers, you need to chop fresh greens.
   
   
   
   
5. Next, cut the egg white in small cubes and add to the yolks.
   
   
   
   
6. In the end, it remains only to combine all the ingredients, mix everything well and enjoy the wonderful taste of your creation.
   
   
   
   

Depending on the amount of sunflower oil and the consistency of mustard, a different consistency of the sauce is obtained. So this moment can be adjusted to your own taste. For example, if Gribish is prepared as a dressing for a salad, the amount of sunflower oil should be increased, and mustard should be taken more liquid.



In the case when the sauce should be served to the table as a separate snack or spread on bread, you should use a thicker mustard with seeds and, conversely, reduce the amount of oil.

Bon appetit!