GRIBICHE SAUCE

This cousin of the ravigote sauce is undoubtedly the oldest of the “rascal” sauces of French gastronomy. I cook it with different aromatic herbs, and a grapeseed oil, the neutrality of which allows all the other flavors to come out, unlike capers, pickles, mustard, a good grip of freshly ground pepper. Suggestion: How to prepare the gribiche sauce? No need to prepare it, I made it for you! Of course, it is all intended for making a delicious calf's head with gribiche sauce, but also a tongue of beef with gribiche sauce. You just have to choose the piece of choice that will accompany the sauce to delight your guests! More simply, it can also accompany steamed potatoes, vegetables, a pork knuckle, a good stew, a dish of cold meat, a poached fish… It's up to you !!