Too Many Eggs in One Basket?
Too many eggs in one basket? Easter's over, the chocolate is gone, and we're left with hard boiled eggs. There's egg salad, of course, and deviled eggs. There's also gribiche.
Brilliant in its simplicity, this sauce is classic French. An emulsion of cooked egg yolks, mustard, vinegar and oil, it's like a mayonnaise, but with more punch. Traditionally sauce gribiche is served over "tete de veau"(boiled veal head) but, let's not go there. Try it on steamed broccoli or asparagus, tossed with roasted baby potatoes, use it as a dip for raw veggies, spoon it over grilled chicken breast instead.
Potatoes and Broccoli with Sauce Gribiche
Serves 4 to 6
1 pound new potatoes (Yukon gold or baby reds)
3/4 cup sunflower oil
1 pound broccoli, broken into florets
4 hard boiled eggs, peeled and yolks and whites separated
1/4 cup cider vinegar
1 teaspoon Dijon style mustard
1 shallot, chopped
2 tablespoons chopped parsley
2 tablespoos chopped chives
Preheat the oven to 400 degrees F. Cut the potatoes into 2-inch pieces. Turn the potatoes and broccoli into a large bowl and toss with just enough oil to lightly coat. Spread out on a baking sheet so that none of the pieces touch. Roast until the potatoes and broccoli are tender and lightly browed.
In separate bowl, smash the egg yolks. Whisk in the cider vinegar, mustard, shallot and herbs to make a paste. Whisk in the oil, slowly, to make a thick sauce.
Turn the roasted vegetables into a large bowl and toss with enough of the sauce to lightly coat. Chop the egg whites and scatter over the vegetables before serving warm or at room temperature.