Wednesday, September 15, 2010

ON THE SAUCE - Gribiche Sauce

I’ve just had a great day out at the Akaroa Cooking School and it was just what was needed after being shaken about so badly last week. We were able to put all our problems behind us and sit back and be entertained by the lovely Al Brown of Wellington’s Logan Brown restaurant and television documentary ‘Hunger for the Wild’ fame.

Al is a charmer and one of those generous chefs eager to share his knowledge and passion with us all. He achieved great things in the kitchen of Logan Brown and is now concentrating on another book and more television which is fabulous because in my opinion Hunger for the Wild is by far the best food programme produced here.
Al’s food is delicious and we were treated to the best freshest paua I have ever eaten!

I want to share a sauce recipe with you that he served with crab cakes and is simply delicious. I’m stopping by my fish shop on the way home tonight to buy some tuna steaks to serve it with but it also occurred to me that it would be equally good over a large baked potato with a salad for simple quick meal. Cook it & Love it.

Al’s Gribiche Sauce

1 ½ cups good quality mayonnaise (preferably homemade)
4 hard boiled eggs, finely chopped
¼ cup capers, finely chopped
¼ red onion, finely chopped
1/3 cup gherkins, finely chopped
1/3 cup finely chopped green capsicum
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chervil
1 ½ tablespoons finely chopped tarragon
1 ½ tablespoons wholegrain mustard
sea salt and pepper

In a bowl, mix all ingredients together. Taste and season accordingly. Keep refrigerated until required. Will keep several days refrigerated.