3 Hidden European Sauces

Ingredients

• 3 hard-boiled eggs (peeled and finely chopped)
• 1 tbsp Dijon mustard
• 0.5 cup neutral oil (such as canola or grapeseed)
• 1 tbsp capers (drained and chopped)
• 3 cornichons (finely diced)
• 1 tbsp fresh parsley (chopped)
• 2 roasted red peppers (from a jar, drained)
• 0.25 cup roasted almonds
• 1 clove garlic (peeled)
• 1 tbsp sherry vinegar
• 0.5 tsp smoked paprika
• 0.25 cup extra virgin olive oil
• 1 cup sour cream
• 2 cups mixed green herbs (parsley, chives, chervil, borage, sorrel, garden cress, and burnet)
• 1 tbsp lemon juice
• salt and pepper (to taste)

Steps

1. 1

   To make the Sauce Gribiche: In a medium bowl, whisk the Dijon mustard with the chopped hard-boiled egg yolks (if separated) or the whole chopped eggs.

2. 2

   Slowly drizzle in the neutral oil while whisking constantly to create a thick, emulsified base.

3. 3

   Fold in the chopped capers, diced cornichons, and fresh parsley. Season with salt and pepper to taste.

4. 4

   To make the Romesco Sauce: Place the roasted red peppers, roasted almonds, garlic clove, sherry vinegar, and smoked paprika into a food processor.

5. 5

   Pulse until the mixture is a coarse paste, then slowly stream in the extra virgin olive oil while the processor is running until the sauce is thickened but still has some texture.

6. 6

   To make the Frankfurt Green Sauce: Finely mince the mixed herbs (parsley, chives, chervil, borage, sorrel, garden cress, and burnet).

7. 7

   In a bowl, combine the sour cream with the minced herbs and lemon juice. Stir well and season with salt and pepper. Let sit for at least 30 minutes before serving to allow flavors to meld.

Notes

Sauce Gribiche is excellent over asparagus or boiled potatoes. Romesco is the classic accompaniment for grilled scallions (calçots) or fish. Frankfurt Green Sauce is traditionally served with hard-boiled eggs and boiled potatoes.

Nutrition per serving

• sauce
• condiment
• European
• French
• Spanish
• German
• vegetarian
• easy