gribiche
English
editNoun
editgribiche (uncountable)
- A mayonnaise-style cold egg sauce of French origin, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.
- 2008, Rick Moonen, Roy Finamore, Fish Without a Doubt: The Cook's Essential Companion, page 97:
- Spoon some gribiche onto each egg and around the plates.
- 2015 August 28, Susan M. Novick, “Restaurant Review: Lost & Found in Long Beach Has a Chef Who Goes for the Flavor Bomb”, in New York Times[1]:
- Presiding over a modest open kitchen, Mr. Trolf, often in casual shirts and a chef’s apron, performs nightly (except Tuesdays), sharing recipes and stories with patrons as he drizzles a briny gribiche sauce on fennel-powdered sea scallops, or meticulously slices a dry-aged rib-eye steak.
French
editPronunciation
editAudio: (file)
Adjective
editgribiche (plural gribiches)
- (of a sauce) gribiche
Further reading
edit- “gribiche”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.