Gribiche is a quicker and easier mayonnaise to make than the traditional raw egg yolk variety. Elegant, light and flavorful, gribiche will become your go to sauce for dips and sophisticated fish or vegetable plates.
Because the egg yolks are cooked, the sauce does not separate and will be stable even when used on warm vegetables. Often gribiche is made with pickles, capers and mustard. For this version we used horseradish.
To get the best results use a great quality extra virgin olive oil, we love Colavita.
Whole Roasted Carrots with Dill Gribiche
Servings
4 Servings
Ingredients
- 1 ½ pounds whole baby carrots multicolored carrots are festive!, scrubbed
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
For dill gribeche:
- 2 hard boiled egg yolks
- 3/4 cup quality extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped dill or 2 teaspoons dried
- Kosher salt
- Freshly cracked black pepper
Instructions
For the carrots:
- Preheat oven to 375°F. Lina baking sheet with parchment
- Toss carrots with evoo and salt and pepper. Arrange on prepared sheet and bake for 35-45 minutes or until tender
For dill gribeche:
- Press egg yolks through a fine sieve into a medium mixing bowl.
- Add vinegar and horseradish and whisk together.
- Slowly drizzle in evoo, until mixture is emulsified. The sauce will resemble fluffy mayonnaise.
- Fold in dill and adjust seasoning with salt and pepper.
- The sauce can be stored in the refrigerator for about 5 days.
My gribiche always separates when I get near the end of adding the evoo, although I’m using a high quality product. What am I doing wrong?
Make sure not to add the oil to quickly, that’s the only tip I can give, hope it works.
This dish is so colorful and delicious. I can’t wait to try it.