Source: The Culinary Institute of America | Category: Marinades, Vinaigrettes

Gribiche Oil

Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.

Ingredients

1/4 cup canola oil
1 1/2 tsp Dijon mustard, grainy
2 Tbsp Sherry vinegar
1 Tbsp shallots, minced
1 1/2 tsp capers, minced
1 1/2 tsp cornichon, minced
1/4 tsp tarragon, minced
1 tsp Italian parsley, minced
1/2 tsp chives minced
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Instructions

1. In a mixing bowl, combine canola oil, Dijon mustard, vinegar, capers, cornichon, shallots, tarragon, parsley and chives and whisk together. Refrigerate immediately.
Note: The sauce can be refrigerated in a covered container for up to 2 days.
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Yield

4 half-cup portions

serving size

nutritional analysis

Calories	130
Total Fat	14 g
Saturated Fat	1 g
Cholesterol	0 mg
Carbohydrates	1 g
Fiber	0 g
Sugars	0 g
Protein	0 g
Sodium	90 mg
Potassium	16 mg

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Course

Preparation

Diets

DIY