This sauce is also great with steam-cooked vegetables like leeks, carots, cauliflowers, celeri. I personnaly add also a very small amount of super thinly diced shallots before having the "mayonnaise" rest in the fridge (doing that the shallots' flavour spreads into the sauce). Estragon has a powerful taste, maybe the first time you make the gribiche put only a small amount. En tout cas, ce canal est une référence, j'y renvoie tous mes amis italiens qui s'intéressent à notre gastronomie. Tous mes compliments chef.
I used to make a similar sauce, I call it my "egg salad". The difference is that I don't put capers, and herbs in it, but I put garlic, and smoked ham in it, and I chop everything finer, little small cubes. I put in on a toast, its really delicious 😁
shutup ack Nothing wrong with raw eggs. If you live in Europe, they vaccinate their chickens. If you live in North America, you can put them in boiling water for 15 seconds to pasteurized them yourself (salmonella lives on the shell, not the inside of the egg)
@@jfdd43 That may be true, but some people have issues with raw egg yolks. I have a friend who can eat cooked eggs, but anything with raw eggs (mayo, casesar salad dressing, etc..) gives him horrible stomach pains. Or, some people just prefer to forego raw egg yolks. Some restaurants even carry warnings "Warning: This product contains raw or undercooked eggs" so that people are aware. Most people do fine, but for those who are concerned or have an issue with raw egg yolks, I think recipes like this are very helpful which is the point that shutup ack was making :-)
Marko Lukic only if they are cold. If you let them sit for 5 mins at room temp, or quickly run them under hot tap water before boiling them, they won’t crack. Or, you can do non of that and buy pasteurized eggs
Raw yolks in mayonnaise are actually cooked, not by heat but by chemical process from the vinegar acidity. Notice how the yolks colour will change when mixed with some vinegar (or lemon juice). Same "cold cooking process" happens in carpaccio recipe using lemon juice, allowing to cook meat without heat.
Se ve riquísima y te diré que no sabía de su existencia. Creo que lo que me gustó más fué la carne o fiambre que servirás con la salsa. ¿Podrías compartir la receta? Te veo y saludo desde México.
One of my favourite sauces, I much prefer it to normal mayonnaise. A sort of three way love-child between, mayonnaise, tartare sauce & egg salad. To me it it was a direct inspiration for the smoother salad creme.
The French Cooking Academy We are looking forward to spring here in Canada! Lol! I hope you & your family are doing well as well. Your channel is going fantastic! On this recipe, I made this and I was right - it went wonderfully with some left overs I had for lunch at work. So simple, but brightens up leftovers deliciously! I had never heard of this recipe before - thank you!
Drew M Hi there I am good, always busy with my day work and the channel . I wish I really could have more time to dedicate to the channel but that's are things are for the moment. but thanks for the message and if spring is coming to Canada i will have to think of summery recipe. ::0) take care
Have you ever made that by processing the egg whites through a sieve like you did the yolks? I think I'm going to try that because I would want a smoother sauce.
Hello. yes fresh herbs are common in France but also here in Australia. there are in every supermarket you go to. and nothing compares really. if you can get them it is really worth the effort. or they can be grown on a balcony or small patio
Hi Jeff thanks for watching. If you attempt to make that sauce, make sure you use enough mustard and add your oil very slowly while keeping on stirring. just make sure you keep stirring at all time.
yes , me too. both he and Bruno Albouze are awesome for both recipes and varieties . i have used both of a few and none i have made was 5 star quality foods!!! cook on man.
HI again thanks for your comment. I love potatoes too they are are great. I have written a downloadable recipe for you: drive.google.com/open?id=0B9xiFJyp76zyTEdSS1dGRjVHSkU
Brian Miller hi Brian yes you can use dry herb instead but you can also very easily grow it in pot even on a balcony or garden. That's what I do. thanks for your support
Thanks for your video, I enjoy them. Question: when you refer to gherkins do you mean cornichons - where I come from gherkins can be referred to dill pickles? Thanks
Thank you, both. I had a question about the gherkin as well. In my country (USA) gherkins are sweet, with cinnamon and cloves. I will look for French cornichon.
Thanks for the positive comment Thaki and thanks for you to watch the video. its always great to get good comments. for the oil i use sunflower but peanut or grapeseed oil could be nice too.
I tried this recipe 4 times. The first time it went out perfect. The last 3 times I had a nice smooth base, but the moment I added gherkins the thing would split into oil and egg lumps. What am I doing wrong?
a bit too much oil in the mix? makes it more prone to separating... maybe rinse the gherkins in cold water first? just a spitball here... mustard is a great aid to emulsifying... add a bit more? a few drops of water or lemon juice can help too.
It just occurred to me that Sauce Gribiche is essentially the filling for Deviled Eggs. A little looser, but it's all there. Instead of adding Mayonnaise to the mixture, the cooked egg yolks and oil end up comprising the Mayonnaise. The Mustard, Vinegar, Capers, and Pickles round out the classic Deviled Egg mixture. This is one of my favourite sauces by the way. Sad to hear it's starting to become unknown, even in France.
HI Cabighorse. Please if you have some recipe of yours share it with everyone so people can try different version. always great to have options and variations. thanks for watching.
You really can’t. Pickles are pickles, so anything that you use,like pickled beets or capers, would still have that pickle flavor. You could try a sweet pickle, like bread and butter, but other than that it might be better to just omit them.
Everything old is new again. And even the most seasoned chef's are looking for fresh ideas out of new eyes. I'm excited about you teaching old techniques that I've never heard of or just forgot about.
Hi there again. sorry i keep forgetting important details ( arrrghh) so yes the Ghurkins needs to be the sour type in vinegar not at all the sweet fatty ones
I hate the metallic taste of raw eggs in mayonnaise and God forbid you use duck eggs so I am happy to learn this. And appearently this makes a great thinkener to stew!
Bonjour l'ami. the good news is that you can definitely make that exact same sauce using the raw egg too which is easier. I like the warm egg yolks when making Oeuf a la coque
thank u sooooo much it was an amazing wonderful recipe really thank u for your help chef.sorry can I know your name coz it is so silly to say chef all the time and you can't answer if this bother u
It depends on what you mean by "getting right". If the recipe is well-made, and you follow it thoroughly, you should get a nice result. But if you mean getting the perfect result, I don't know a single person that gets it on the first try. There's always something to improve on, you might have missed a step or not done it the perfect way, you miss something the recipe didn't specify that makes a lot of difference, your ingredients reacting differently because of their different water content, your room temperature and equipment that effects resting/cooking times. For example in this video, if you look at historical recipes like Escoffier's: • It uses 6 egg yolks and 3 whites for ½L of oil, I guess to get more emulsifying agent and get a thicker result. • Eggs are "freshly cooked" because the residual cooking heat affects how the ingredients react to each other, both texture-wise and taste-wise. • It says to turn the yolks into a "smooth paste" before telling you to add anything else, to maximize the surface area, which should impact the emulsification and flavor extraction. As you can see, these steps are different from the recipe video, they go further in complexity and quality. Yet they also don't explain why you do these things (I did, the recipe didn't), and unlike in this video they don't tell you to add the oil progressively to help the emulsification nor to discard the tarragon stem. I think it illustrates the limitations of recipes: it doesn't actually tell everything you need to get things right, it is packed with assumptions as to what you know and can do, it "forgets" some things that can have an impact if not done right, there can be plenty of different recipes for the same thing with slight variations. At the end of the day, even if you don't do all the steps perfectly, you should have a somewhat close result in most cases.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This sauce is also great with steam-cooked vegetables like leeks, carots, cauliflowers, celeri. I personnaly add also a very small amount of super thinly diced shallots before having the "mayonnaise" rest in the fridge (doing that the shallots' flavour spreads into the sauce). Estragon has a powerful taste, maybe the first time you make the gribiche put only a small amount. En tout cas, ce canal est une référence, j'y renvoie tous mes amis italiens qui s'intéressent à notre gastronomie. Tous mes compliments chef.
I used to make a similar sauce, I call it my "egg salad". The difference is that I don't put capers, and herbs in it, but I put garlic, and smoked ham in it, and I chop everything finer, little small cubes. I put in on a toast, its really delicious 😁
I’ve always looked for a way to make homemade mayonnaise without using raw yolks, you have truly saved me. Your recipes are amazing.
shutup ack Nothing wrong with raw eggs. If you live in Europe, they vaccinate their chickens. If you live in North America, you can put them in boiling water for 15 seconds to pasteurized them yourself (salmonella lives on the shell, not the inside of the egg)
@@jfdd43 That may be true, but some people have issues with raw egg yolks. I have a friend who can eat cooked eggs, but anything with raw eggs (mayo, casesar salad dressing, etc..) gives him horrible stomach pains. Or, some people just prefer to forego raw egg yolks. Some restaurants even carry warnings "Warning: This product contains raw or undercooked eggs" so that people are aware. Most people do fine, but for those who are concerned or have an issue with raw egg yolks, I think recipes like this are very helpful which is the point that shutup ack was making :-)
jfdd43 egg shells break when eggs are put in boiling water.
Marko Lukic only if they are cold. If you let them sit for 5 mins at room temp, or quickly run them under hot tap water before boiling them, they won’t crack.
Or, you can do non of that and buy pasteurized eggs
Raw yolks in mayonnaise are actually cooked, not by heat but by chemical process from the vinegar acidity. Notice how the yolks colour will change when mixed with some vinegar (or lemon juice). Same "cold cooking process" happens in carpaccio recipe using lemon juice, allowing to cook meat without heat.
I'm very glad I found your channel, very informative with lots of recipes I want to try. Thanks for sharing your knowledge :)
Bravo Chef! Very nice video. Thank you. Look forward to more of the classics...
I love your channel revisiting my past as an ex restaurateur brings back so many happy memories of the wonders of classical cuisine....thank you
This looks absolutely delicious! Thank you once again for sharing your knowledge!
Was really well done, and I am french. You did a great job.
It must taste delicious! I love your adorable french accent
Nice presentation. Love your channel and wish you huge grow in 2020!
Se ve riquísima y te diré que no sabía de su existencia.
Creo que lo que me gustó más fué la carne o fiambre que servirás con la salsa.
¿Podrías compartir la receta?
Te veo y saludo desde México.
Hello Chef!
Is this the same as Remoulade? if not, how is it different?
I appreciate the help. Love your Videos.
Wonderful mayonnaise substitute
Another subscriber from India.. lovely idea with cooked eggs🤩.. I shall definitely try this👍😊
How did it go?
This looks like a really delicious tartar sauce.
One of my favourite sauces, I much prefer it to normal mayonnaise. A sort of three way love-child between, mayonnaise, tartare sauce & egg salad. To me it it was a direct inspiration for the smoother salad creme.
Ça a l'air délicieux, merci de me l'avoir fait découvrir 😋😋😋
This is going to be my go to sauce from now on. Seems less fiddley than a mayonnaise and a love tarragon!
Lisa Storhaug well the good thing is that it's made with cooked egg yolks so a safer option if you don' twang to use raw eggs yolks
How long will this mayo last in trig
That looks and must be absolutely delicious 😋 I gotta go, make this sauce and eat spoons of it
Ooooo lala thank you, thank you so much for your recepie for hard boiled eggs I’m gonna make it tomorrow moy😋😋😋
Please, what are the diferences between sauce gribiche, sauce tartare and sauce remoulade?
AFAIK Gribiche sauce is more famous around Lyon, still very commonly used there, especially on a Tablier de Sapeur.
Hi Stephane, another brilliant recipe. Thank God for you, however, the text based recipe is not appearing on your website.
Thank you, I love watching your videos, it's the type of cuisine I love
Looks delicious! Would be great to take with leftover meats for lunches at work!
Drew M hi drew how are you? Always great to hear from you on the channel.
Hope you are well and happy new year
The French Cooking Academy We are looking forward to spring here in Canada! Lol! I hope you & your family are doing well as well. Your channel is going fantastic!
On this recipe, I made this and I was right - it went wonderfully with some left overs I had for lunch at work. So simple, but brightens up leftovers deliciously! I had never heard of this recipe before - thank you!
Drew M
Hi there I am good, always busy with my day work and the channel . I wish I really could have more time to dedicate to the channel but that's are things are for the moment. but thanks for the message and if spring is coming to Canada i will have to think of summery recipe. ::0) take care
Have you ever made that by processing the egg whites through a sieve like you did the yolks? I think I'm going to try that because I would want a smoother sauce.
Did not try that but if you do let me know how it turned out 🙂
You could also use a shredder.
Mouth watering! I’d like to gift this in a jar. How long can this last in the fridge?
I love how many of your recipes call for fresh herbs. Are personal herb gardens big in France or are fresh herbs readily available?
Hello. yes fresh herbs are common in France but also here in Australia. there are in every supermarket you go to. and nothing compares really. if you can get them it is really worth the effort. or they can be grown on a balcony or small patio
J'aime bien l'explication
What was the value of dirtying the small bowl only to move the yolks to the large bowl? :-)
Very nice. I'm going to make it in the morning!! Thanks!
Hi Jeff thanks for watching. If you attempt to make that sauce, make sure you use enough mustard and add your oil very slowly while keeping on stirring. just make sure you keep stirring at all time.
Pls sir start the series of brown sauce, n derivative
How long can the mayonnaise last in the refrigerator. It’s really good!
No More then 24 hours
Thank you. 👌💕
That looks delicious
Hi from India, your new subscriber. Will try your recipes. Keep cooking.
Harleen Singh hi there great to have People from India watching the channel😀
yes , me too. both he and Bruno Albouze are awesome for both recipes and varieties . i have used both of a few and none i have made was 5 star quality foods!!! cook on man.
wonderful sauce love it and I want to know how to make French mashed potatoes coz I love it so much can u help me . thanks
HI again thanks for your comment. I love potatoes too they are are great. I have written a downloadable recipe for you: drive.google.com/open?id=0B9xiFJyp76zyTEdSS1dGRjVHSkU
In the US we think of gherkins as a small, sweet pickle. What is a French Culinary Gherkin?
Delicious. Serving today with cold poached salmon and asparagus.
I looks like yummy egg salad.
Very nice.........can you substitute Extra Virgin olive oil for the sunflower oil?
Setright hi there thanks for watching . You can but the taste won't be the same but that said tried it out and share with us how you went. 😀
Thanks for replying......I will let you know.
Very true, many recipes are falling into disuse, folks in America don't seem to want to cook anymore
Really awesome video. Can you tell me which knife are you using as it looks really pro?
Those are global knife I was given as a present years ago. But honestly not a fan of those knifes
Thank you so much for this video! I need to make my own mayonnaise but I couldn't bear the thought of the raw egg. This is fantastic!
Can one use this with cold fish(COD,HALIBUT,SALMON ?) MERCI et Bon Week end.Rene
great video. -- because terragon is bery scarce here in cape town can i use dry terragon and what will the difference be -- love ur cooking
Brian Miller hi Brian yes you can use dry herb instead but you can also very easily grow it in pot even on a balcony or garden. That's what I do. thanks for your support
How sauce Gribiche tastes different from a typical Mayo? And why don't make a fine egg white powder?
Thanks for your video, I enjoy them. Question: when you refer to gherkins do you mean cornichons - where I come from gherkins can be referred to dill pickles? Thanks
yes it is cornichons
French Cooking Academy thank you!
Thank you, both. I had a question about the gherkin as well. In my country (USA) gherkins are sweet, with cinnamon and cloves. I will look for French cornichon.
nice...can't wait to try it! thanks for the recipe :-)
Hi there, its really a great sauce for cold meats but you can also steer it through chopped up bloiled potatoes to make a nice potato salad
The French Cooking Academy thanks...!!! i love potatoes, so will try accordingly :-)
Wonderful idea. Normally I use coleslaw dressing for potato salad; i will certainly be giving this a go.
What oil are you using? Great video.
Thanks for the positive comment Thaki and thanks for you to watch the video. its always great to get good comments. for the oil i use sunflower but peanut or grapeseed oil could be nice too.
Nice job. Again. Thanks!
How does the mayonnaise differ from a raw egg one tastewise?
Can you prestart the mayonnaise with a hand blender ?
I couldn't find this sauce on the website you captioned
Similar to egg salad, which I love.
tried it .Fantastic...
Mmm, très bon!
Is this dressing able to be made and refrigerated before hand?
It is a bit of an unstable dressing so best to make at the time of consumption
I wish you blended the egg whites or the whole egg, the richness in it would enhance the the mayo
Nice 👍 I will try this mayo version
HI dave's , yes its a good one to try. but its best when using fresh herbs if you can find them. thanks a gain for watching
thanks for the tip I have access to fresh herbs here in chicago
Lovely , I will try this soon :)
I tried this recipe 4 times. The first time it went out perfect. The last 3 times I had a nice smooth base, but the moment I added gherkins the thing would split into oil and egg lumps. What am I doing wrong?
a bit too much oil in the mix? makes it more prone to separating...
maybe rinse the gherkins in cold water first? just a spitball here...
mustard is a great aid to emulsifying... add a bit more? a few drops of water or lemon juice can help too.
Acabo de ver tu veideo puedes hacer la traducción en español gracias
Great video thanks
How long can you keep this sauce in the fridge .? With thanks
it has to be consumed on the day
French Cooking Academy thank you so much for responding. Have a blessed day.
Since you added the pickle, kinda reminds me of tartar sauce.
Why are capers in the US so tiny compared to those ones?
It just occurred to me that Sauce Gribiche is essentially the filling for Deviled Eggs. A little looser, but it's all there. Instead of adding Mayonnaise to the mixture, the cooked egg yolks and oil end up comprising the Mayonnaise. The Mustard, Vinegar, Capers, and Pickles round out the classic Deviled Egg mixture. This is one of my favourite sauces by the way. Sad to hear it's starting to become unknown, even in France.
I grew up making this mayo, seasoned differently, for our potato salad. It makes a much better recipe
HI Cabighorse. Please if you have some recipe of yours share it with everyone so people can try different version. always great to have options and variations. thanks for watching.
Can dry mustard be used?
Lovely!
Can this be done in a food processor?
Every thing sounds good except for the sour gherkins.
I don’t like pickles so what can I use instead?
You really can’t. Pickles are pickles, so anything that you use,like pickled beets or capers, would still have that pickle flavor. You could try a sweet pickle, like bread and butter, but other than that it might be better to just omit them.
Yum yum
How would this go with a cabbage onion coleslaw?
put the egg yolks on a flat surface - plastic cutting board or cling film - then mash with 2 forks, or flatten with a chef's knife broad side...
I would have chopped the gherkins a bit more so everything is the same size.
magic!
I am going to use this for my crudite
glad someone is watching that video 😀👨🏻🍳
I like to go back to basics. It keeps me fresh. Lol
uhmm that gives me some ideas🙂
Everything old is new again. And even the most seasoned chef's are looking for fresh ideas out of new eyes. I'm excited about you teaching old techniques that I've never heard of or just forgot about.
It is my sincere wish that Jacque Pepin would look at you videos
Can you make tutorial of how to make French style tomahawk steak if there is any? And also, don't forget red wine sauce ;)
hi there don't know what a tomahawk steak is but i can look it up. the red wine sauce you mean the sauce bordelaise?
The French Cooking Academy Yes! Do it, I've been eager to see your style on how to make the bordelaise sauce.
Entrecôte à l'os? www.farmison.com/our-meat/beef/steaks-and-chops/tomahawk-steak
Can you make this in a blender ?
do u have other sauce for pork dish?
uhmm a sauce just for pork dishes yes there are some vinaigrette style sauce i could make .
Quel type de cornichons? En Amérique, il existe des variétés infinies: douce, kasher, aneth, etc Merci pour votre réponse.
Hi there again. sorry i keep forgetting important details ( arrrghh) so yes the Ghurkins needs to be the sour type in vinegar not at all the sweet fatty ones
how long you can keep this mayo in the fridge?
24 hours at 4 degree C in a filmed container, another day if high content of acid acetic like vinegar or lemon .
I use it in place of Tatar Sauce
The recipe is no longer on your site? I can't find it.
Che tipo di olio?
I always wondered if this was a thing...of course, someone thought of it first.
I hate the metallic taste of raw eggs in mayonnaise and God forbid you use duck eggs so I am happy to learn this. And appearently this makes a great thinkener to stew!
What kind of oil did you use?
I used sunflower oil but peanut or vegetable oil will work as well
don't you LISTEN OR READ!!!
I like raw eggs though. e.g. for beef tartare or suppa pavese
Bonjour l'ami. the good news is that you can definitely make that exact same sauce using the raw egg too which is easier. I like the warm egg yolks when making Oeuf a la coque
We got the same thing in America it's called sandwich spread
now you know what the sandwich spread is called and where it originated from.
This sauce is not on your website.
thank u sooooo much it was an amazing wonderful recipe really thank u for your help chef.sorry can I know your name coz it is so silly to say chef all the time and you can't answer if this bother u
Why boiled eggs rather than raw eggs?
Here 's a question for a future Q&A: given how you're studying methods and recipes... how many of them do you get right on the first try?
It depends on what you mean by "getting right". If the recipe is well-made, and you follow it thoroughly, you should get a nice result.
But if you mean getting the perfect result, I don't know a single person that gets it on the first try. There's always something to improve on, you might have missed a step or not done it the perfect way, you miss something the recipe didn't specify that makes a lot of difference, your ingredients reacting differently because of their different water content, your room temperature and equipment that effects resting/cooking times.
For example in this video, if you look at historical recipes like Escoffier's:
• It uses 6 egg yolks and 3 whites for ½L of oil, I guess to get more emulsifying agent and get a thicker result.
• Eggs are "freshly cooked" because the residual cooking heat affects how the ingredients react to each other, both texture-wise and taste-wise.
• It says to turn the yolks into a "smooth paste" before telling you to add anything else, to maximize the surface area, which should impact the emulsification and flavor extraction.
As you can see, these steps are different from the recipe video, they go further in complexity and quality. Yet they also don't explain why you do these things (I did, the recipe didn't), and unlike in this video they don't tell you to add the oil progressively to help the emulsification nor to discard the tarragon stem.
I think it illustrates the limitations of recipes: it doesn't actually tell everything you need to get things right, it is packed with assumptions as to what you know and can do, it "forgets" some things that can have an impact if not done right, there can be plenty of different recipes for the same thing with slight variations.
At the end of the day, even if you don't do all the steps perfectly, you should have a somewhat close result in most cases.
Nice with boiled tripe.
is this not very similar to a sauce remoulade?
indeed except that the rémoulade used raw eggs like a standard mayonnaise and can be flavored with spices like curry powder for instance
It's called a decent egg salad sandwich in America.
Ce semble avec sauce mimosa