Gribiche is an eminent French sauce, embodying elements of the nation’s haute cuisine and country fare traditions. Essentially, it’s mayonnaise-style cold egg sauce made lip-smackingly tangy with pickle juice and mustard. Hey, don’t knock it ’til you try it.
Recipe from Chef Josh Coletto of Nighthawks.
Ingredients
- ½ teaspoon salt
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- 1 tablespoon capers
- 2 cornichons, finely chopped
- 1 tablespoon pickle juice
- 1 tablespoon olive oil
- 1 hard-boiled egg, finely chopped
- Freshly ground pepper
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 12 ounces chicken livers (ask your favorite chicken farmer to set some aside; they must be eaten fresh)
- 2 cups buttermilk (in a pinch, substitute with regular milk “soured” with a tablespoon of yogurt or a teaspoon of lemon juice)
- 1 tablespoon hot sauce (at Edible, we favor sriracha)
- Sauce Gribiche
- 2 cups all-purpose flour
- Salt and pepper to taste
- 2 cups neutral oil, for frying
Instructions
Clean chicken livers by slicing away any fat or connective tissue. Place in buttermilk with hot sauce for at least two hours. Combine all the ingredients for Sauce Gribiche, set aside. Put flour in a shallow dish and add seasoning. Remove chicken livers from buttermilk and dredge in flour. Let sit in flour while the oil is heating up over medium heat in a medium saucepan or cast-iron skillet. When oil is around 360 degrees (or the pan sizzles when a drop of water is added), drop in chicken livers. Fry on each side until golden brown. Dry on rack or let drain on paper-towel-lined plate. Serve with plenty of sauce.
