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.
- Cook Time
- Prep Time
Whole Roasted Carrots
- 1 ½ pounds whole baby carrots (multicolored carrots are festive!), scrubbed
- Extra virgin olive oil, such as Colavita
- Kosher salt
- Freshly cracked black pepper
- 2 hard boiled egg yolks¾ cup best quality extra virgin olive oil, such as Colavita2 teaspoons apple cider vinegar1 tablespoon prepared horseradish1 tablespoon chopped dill or 2 teaspoons driedKosher saltFreshly cracked black pepper
For the carrots:
Preheat oven to 375°F. Lina baking sheet with parchment
1. Toss carrots with evoo and salt and pepper. Arrange on prepared sheet and bake for 35-45 minutes or until tender
For dill gribeche:
1. Press egg yolks through a fine sieve into a medium mixing bowl.
2. Add vinegar and horseradish and whisk together.
3. Slowly drizzle in evoo, until mixture is emulsified. The sauce will resemble fluffy mayonnaise.
4. Fold in dill and adjust seasoning with salt and pepper.
5. The sauce can be stored in the refrigerator for about 5 days.