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Gribiche Sauce

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled salmon.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

 
Prep time

Total time

 

Ingredients
  • ¼ cup capers
  • 10 cornishons (small dill pickles)
  • 3 teaspoons dried organic parsley
  • 4 cloves of garlic minced (or ½ teaspoon organic minced garlic)
  • 1 diced red onion
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • 1 Tablespoon lemon zest
  • salt and pepper to taste

Directions
  1. Dice all the ingredients
  2. Combine in bowl and mix well

 

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