Food & Cooking Recipes Quick & Easy Recipes Gribiche 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 27, 2018 Rate PRINT Share Close Photo: Raymond Hom Prep Time: 15 mins Total Time: 15 mins Yield: Makes about 3/4 cup A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox. Cook Mode (Keep screen awake) Ingredients 1 tablespoon Dijon mustard 1 tablespoon sherry vinegar ¼ cup extra-virgin olive oil 2 hard-cooked eggs, finely chopped ¼ cup chopped fresh parsley 1 tablespoon thinly sliced cornichons 1 tablespoon capers, rinsed and drained Kosher salt and freshly ground pepper Directions Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper. Cook's Notes For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath. Originally appeared: Martha Stewart Living, April 2018 Rate It PRINT