We already went through the chapter of hating cauliflower a while ago, it’s well known in this house that when it’s cooked for just the right amount of time and in just the right way, it becomes a soft, sweet vegetable, ready to take whatever you want to put on it. This is where the gribichea sauce of French origin made from yolks, gherkins, capers, cooked egg whites, mustard, oil, vinegar and some herbs. It has the creaminess of mayonnaise and the ability to prepare one in ten meals with any vegetable. It’s a good idea to have it on hand for starters and garnishes this Christmas.
The sauce gribiche It can be prepared with only cooked yolks or by adding raw yolks as well. As this does not change the result too much, in this recipe we prefer to use the first option to avoid the risk of food poisoning – and to also avoid losing a raw egg in the refrigerator. The key to making the sauce a success is to add the oil very little by little, whisking vigorously so that it emulsifies. If even by doing this the sauce is cut, don’t panic: in a bowl, emulsify a crushed cooked yolk with a tablespoon of mustard and another of vinegar and add the cut sauce very little by little while continuing to beat vigorously.
If you don’t like steamed cauliflower, prepare it however you prefer: roasted, grilled, boiled, in the microwave or in the air fryer. In any case, the main thing is to stop cooking at the moment when the fork penetrates without resistance into the logs but does not yet disintegrate.
Ingredients
For 4 people
- 1 large cauliflower
- 3 eggs
- 1 tablespoon of Dijon mustard
- 1 tablespoon sherry vinegar
- 125 ml olive oil
- 125 ml of sunflower oil
- 2 tablespoons drained capers
- 1 large pickle or 4 small ones, drained
- fresh parsley to taste
- Fresh chives to taste
- Salt
- Black pepper
Instructions
Cook the eggs in boiling water for 10 minutes. Stop cooking with cold water. Peel them and separate the whites from the yolks.
Finely chop the egg whites, capers, gherkins and herbs.
In a bowl, mash the yolks and mix well with the mustard, vinegar, salt and pepper until you obtain a smooth paste.
Add the oil little by little – one then the other – while continuing to beat vigorously with a whisk. The sauce should be emulsified and creamy, if cut see solution in text above.
Add the chopped ingredients and mix. Reserve in the refrigerator.
Wash the cauliflower and separate the florets. Season it with salt and pepper and steam it in the steam oven or microwave until it is tender but not falling apart (the fork should pierce it easily but the cauliflower should not break).
Serve the cauliflower with the sauce on top or separately for each guest.
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