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Beef Shank With Gribiche Sauce
/ 145

Gribiche Sauce

/ 596

Claire M. | February 8th, 2024

Recipe of France

Ingredients:

Qty	Unit	Ingredient
2	tablespoons	Shallots	Shallots Shallots - pronounced 'SHAL-ots' are a type of onion. They are smaller in size and have a more elongated shape. The skin of shallots can range from golden brown to reddish-purple, and when Read more...
2	tablespoons	Chives	Chives Chives - pronounced 'chīvz' are a small, delicate herb belonging to the Allium family, which also includes garlic, onions, leeks, and shallots. Chives are easily recognizable by their long, thin, and hollow green Read more...
2	tablespoons	Parsley	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most Read more...
4	each	Cornichons	Cornichons Cornichons - pronounced 'kohr-nee-SHON' are small, tart pickles made from tiny gherkin cucumbers. Unlike the larger, sweeter pickles many might be used to in sandwiches or burgers, cornichons are distinct for their crunchy Read more...
2	tablespoons	Dijon Mustard	Dijon Mustard Dijon mustard - pronounced 'dee-ZHON' is a type of mustard that originates from the city of Dijon in Burgundy, France. It's known for its creamy consistency and sharp, tangy flavor which sets it Read more...
1/2	cup	Red Wine Vinegar	Red Wine Vinegar Red wine vinegar - pronounced 'red wine VIHN-uh-guhr' is a type of vinegar made by fermenting red wine. This process involves turning the alcohol in the wine into acetic acid, giving the vinegar Read more...
2	cups	Salad Oil	Salad Oil Salad oil - pronounced 'SAL-ed oil' is a broad term used to describe any light, neutral-flavored oil that's suitable for salad dressings and vinaigrettes. The key characteristic of salad oil is its ability to Read more...
2	tablespoons	Capers	Capers Capers are the flower buds from the Caper Bush which are harvested and pickled in vinegar and salt brine. They have a tangy, sour, and peppery, mustard-like flavor. Read more...
2	large	Eggs	Eggs Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor. Eggs are nutritious, Read more...

Prep Time	Process Time	Overall Time
5 Minutes	15 Minutes	20 minutes

Directions:

- The eggs should be hard boiled; peeled, and finely chopped.

1. Finely chop the shallots, chives, parsley and cornichons. Set aside.

2. In a blender add the Dijon mustard and the red wine vinegar.

3. Blend until they are well incorporated.

4. With the blender still running, slowly drizzle in the oil.

5. Turn the blender off and add the shallots, chives, parsley, Cornichons and capers.

6. Pulse 10 times to blend all together.

7. Add the hard-boiled eggs and pulse to emulsify.

8. This sauce is delicious served with Beef Shank Medallions.

Submitted by Claire M. | February 8th, 2024 See all of Claire M.'s Recipes.

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A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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