ソース・グリビッシュ
1. Sauce gribicheSauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne. Sauce gribiche may be served with boiled chicken, fish (hot or cold) or calf's head.
Read “Sauce gribiche” on English Wikipedia
Read “ソース・グリビッシュ” on Japanese Wikipedia
Read “Sauce gribiche” on DBpedia
Read “Sauce gribiche” on English Wikipedia
Read “ソース・グリビッシュ” on Japanese Wikipedia
Read “Sauce gribiche” on DBpedia
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