Quick and Easy Gribiche Sauce
Perfect with Headcheese
Gribiche sauce which is essentially tartare sauce with grated egg and a classic accompaniment to headcheese.
Ingredients:
1 pint Mayonnaise
6 Hard Boiled Eggs
3 tbsp Mustard (Dijon)
1 tbsp Chardonnay Vinegar
50g Cornichons, well drained and chopped
25g Capers – well drained and chopped
Tarragon
Chives
Preparation:
Place the mayonnaise in a mixing bowl and fold in capers and cornichons.
Grate the cooked egg on a medium grater and add the mix
Season with salt and pepper and add abundant amounts of chopped chives and tarragon.
Season if needed and refrigerate until needed.
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Brad Farmerie
Brad Farmerie grew up in Pittsburgh in a food-loving family, where his mother exposed him to a variety of cuisines from a young age, always insisting on home baked bread and vegetables straight from the family garden. After a brief college hiatus spent exploring the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes, Farmerie followed his love for food to the UK and earned his "Grande Diplome" at Le Cordon Bleu in 1996. He further rounded out his education and technique at acclaimed restaurants Coast, Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with Peter Gordon at the Sugar Club, and he went on to assist Gordon and Anna Hansen in opening the critically-acclaimed The Providores and Tapa Room in 1996. In 2003 Farmerie moved back to the States to help conceive PUBLIC, AvroKO’s first self-propelled restaurant. In the fall of 2008, Farmerie extended his culinary reach as executive chef of AvroKO Restaurant Group’s Double Crown and Madam Geneva, which takes as its inspiration the unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.