Gribiche sauce properties




- 200ml. mayonnaise made ​​with egg.

- 2-3 tablespoons pickled capers, chopped

- 3 tablespoons pickled gherkins, chopped

- 1 onion, shallot, finely chopped

- 1 tablespoon lemon juice

- 3 tablespoons chopped fresh herbs: chervil and tarragon. There are variations with coriander, parsley, samphire, etc.

- Half a teaspoon of mustard sauce

- Salt


- Prepare the mayonnaise. Commercial mayonnaises can also be used..

- Clean and finely chop all ingredients. Our cutting size and texture will provide the final mixture lumps.

- Add the herbs to mayonnaise and mix well. Add mustard and salt.

- Store in a refrigerator.

- Serve decorated with tarragon leaves or chopped pickle slices.

- Best before three days.

- Important: keep refrigerated. Egg sauces (like mayonnaise) that are not preserved in cold, may be affected by salmonella and cause food poisoning.

Properties of gribiche sauce

The bearnaise sauce contains:

- A high caloric content. Near 50kcal 5g per teaspoon.

- Vitamin A, good for skin and eye health;

- Vitamin D, important for calcium to be absorbed into the bones and prevent osteoporosis. This vitamin is often deficient in vegetarian diets. (* More information: Vitamin D Deficiency in vegetarian diets.)

- Vitamin E, a powerful antioxidant in our body fat. Prevent memory loss, dementia and Parkinson (the brain is composed of fat);

- Vitamin K, which regulates blood clotting.

Therefore, all foods, including fatty sauces, fit into a healthy eating plan, when consumed in moderation.

punto rojoMore recipes and information on tarragon properties and medicinal uses in the listing above

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This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.