Gribiche: Sauce gribiche is a mayonnaise-style cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil such as rapeseed or grapeseed. The sauce is finished with chopped pickled cornichons, capers, parsley, chervil and tarragon. (Wikipedia)
I’ve been a member of the Secret Recipe Club for nearly five years now, mainly in Group D with a short flirtation in Group C, it’s a wonderful way to meet new people, discover new blogs and recipes, and many of the members have become firm on-line friends of mine over the last five years. The club runs like this, think Book Club but with a secret choice element; each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, and then writes a blog post with the chosen recipe/s being featured. Everyone in the group posts on the same Monday, and then all is revealed, you can see who had your blog and what recipe(s) they chose to make from your recipe collection. It’s a fun, and a great way to get new followers, too. After many happy “reveal days” with Group D, sadly the group was dissolved last month, due to not enough people in the group…….it was sad in a way, but onto pastures new, and I am now a member of Group A, which means lots of new faces to meet and many more recipes to discover, make and bookmark!
My first assignment in Group A is curiously enough with someone I have already met and know very well from before! Susan from The Wimpy Vegetarian is well-known to me, and I love her recipes (and blog), so it’s never hard to choose when I am assigned to her. I made and adapted one of her egg recipes last year, Shirred Eggs over Kale and Garlic with Espelette, and when I was perusing her recipes this time, I again came back to another eggy recipe, one that uses seasonal green asparagus, which was perfect for us, as we had just bought several bunches of fresh asparagus from the local farm shop. Eggs are always a popular choice of ingredient for me too, as regular readers will know, I have my own chickens at the bottom of the garden, and so always have a plentiful supply of golden-yolked free-range eggs at my disposal. The chosen recipe from Susan’s site was Asparagus Gribiche, although I could have chosen EINKORN GARLIC AND PARMESAN ROLLS; VEGETARIAN JAMBALAYA STUFFED RED PEPPERS CASSEROLE; MOSCATO ZABAGLIONE WITH STRAWBERRIES or BREAKFAST EGG STUFFED POTATO SKINS……they all sounded delicious and I have bookmarked them all for future delectation!
Susan is a mostly (wimpy) vegetarian, and live just north of San Francisco. After three brief years of wedded bliss filled with mustard-garlic crusted pork roasts, hoisin-glazed ribs, and lamb stew, she broke the news to her new husband, Myles, that she wanted to move towards a plant-based diet! How did he take it? Well his initial response was to stock up on T-bones, pork chops, and rib-eyes, he had incisors for a reason, he said! You can read all about how Myles finally managed on Susan’s About Me page, and it makes for humorous and interesting reading! But back to today’s recipe, chosen with seasonal asparagus in mind, as well as my own home-grown eggs, this recipe for Asparagus Gribiche made a wonderful weekend brunch dish about three weeks ago. I am a HUGE fan of sauce gribiche, and use it on poached fish, chicken and with freshly cooked veggies too, so it was in once sense a safe but essential choice for the merry month of May. I had to convert Susan’s recipe from US cups to European metric, and I also subbed a couple of ingredients due to regional differences, but other than that, her recipe is shared below for all to see and enjoy! Thank you Susan, for another inspired seasonal recipe idea! Karen
(Recipe adapted by Susan from The Wimpy Vegetarian)
1 bundle of green asparagus
1 tablespoon extra-virgin olive oil
½ teaspoon Malden sea salt flakes
½ tsp coarsely ground black pepper
juice from ½ lemon
4 hard-boiled free-range eggs
1 teaspoon finely chopped garlic
2 tablespoons white wine vinegar
2 teaspoons Dijon grain mustard
1 tablespoon capers, roughly chopped
2 tablespoon chopped fresh parsley
1 teaspoon fresh tarragon leaves
60 mls extra-virgin olive oil
¼ teaspoon Malden sea salt flakes
2 tablespoons thinly sliced green tops of spring onions
1. Roasted Asparagus: Preheat the oven to 210C/425F/Gas mark 7. Line a baking tray with baking paper. Slice off the bottom third of the asparagus where it is woody and discard. Wash, dry, toss them in olive oil and then lay them on the lined baking tray. Sprinkle with salt, pepper and lemon juice. Roast until soft, about 15 minutes.
2. Gribiche Sauce: Remove the yolk from one of the hard-boiled eggs, and place in a medium bowl. Mash thoroughly with a fork and whisk in the garlic, white wine vinegar, mustard, capers, parsley, and tarragon leaves.
3. Slowly whisk in the olive oil to emulsify. Add salt to taste – you may not need any because of the saltiness of the capers.
4. Lay the roasted asparagus on a serving dish, and drizzle and spoon the sauce over the top.
5. Julienne the remaining eggs and arrange on top.
6. Finish with the green tops of the chopped spring onions.
More Secret Recipe Club Recipes on Lavender and Lovage: