Definitions
Sorry, no definitions found. Check out and contribute to the discussion of this word!
Etymologies
Sorry, no etymologies found.
Support
Help support Wordnik (and make this page ad-free) by adopting the word gribiche.
Examples
-
So don't raise your eyebrows if you spot golden meteorites of fried veal sweetbreads, each piece affixed to its plate by the French egg-and-herb sauce known as gribiche.
The Washington Post: National, World & D.C. Area News and Headlines - The Washington Post Tom Sietsema 2011
-
Mr. Zimmern with Italian chef Michael White of Marea made veal tongue sliders with pickled onions and gribiche sauce to much acclaim.
Street Food Fills a 'Parc' Sumathi Reddy 2010
-
There will be stews and confits and cassoulets; there will be black pudding and rabbit and tranche de tête de veau pané gribiche.
Pierre Koffmann: 'Not enough British chefs cook from the heart' 2010
-
The same fried head cheese with sauce gribiche, which happens to be my current favorite appetizer at Cochon, also turns up on the menu of April Bloomfield's latest piggy shrine, the Breslin — along with slow-roasted pork belly and the suddenly ubiquitous fried pig's trotters.
Whole Hog 2010
-
A satisfyingly thick crunchy crust cradled the enticing fall-apart pork of the Crispy Pig Feet ($10) — cut, if not exactly lightened, by a pickle-studded sauce gribiche (like a rich man's tartar sauce).
-
This is one of my favourite ways to have crumbed fish, though unfortunately I usually can't be bothered to make the gribiche!
Weekend Herb Blogging #77 Haalo 2007
-
The butcher would boil 20-pound têtes de veau in huge iron caldrons and serve his clients big, messy sandwiches filled with bits of cheek, skin, fat, gristle, tongue and brains covered in a white vinaigrette gribiche sauce.
NYT > Global Home By ELAINE SCIOLINO 2012
-
The butcher would boil 20-pound têtes de veau in huge iron caldrons and serve his clients big, messy sandwiches filled with bits of cheek, skin, fat, gristle, tongue and brains covered in a white vinaigrette gribiche sauce.
NYT > Home Page By ELAINE SCIOLINO 2012
-
It is served with gribiche sauce a vinaigrette with capers, cornichons, hard-boiled egg, herbs and mustard squeezed from a version of the classic plastic bottle long used in American diners for mustard and ketchup.
NYT > Global Home By ELAINE SCIOLINO 2012
-
Cornichon-studded sauce gribiche (tartar sauce, French-style) accompanies curry-warmed halibut fish and chips ($14).
The Seattle Times 2011
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.