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ChefSteps

Our verdant riff on the traditional French <a href="http://en.wikipedia.org/wiki/Sauce_gribiche">sauce gribiche</a> offers up the savory herbal flavors of parsley, chive, and chervil to brighten up a <a href="https://www.chefsteps.com/recipes/blini">blini</a> or a panini. Your choice. We blanch and then quickly chill the herbs so they retain a beautiful bright-green color and impart lots of fresh, herbal flavor to the purée. Traditional sauce gribiche is made with hard-boiled eggs, so we add a bunch of our creamy <a href="/activities/chefsteps-mayo-no-4">Japanese Kewpie-Style Mayo</a> to emulsify and add an eggy taste, while Himalayan salt re-creates sulfur notes that typically come from the hard-cooked egg white. Ultra-Tex 3 brings the whole thing together, yielding a firm, stable purée.