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GRIBICHE SAUCE
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1 Whole beef shank
Water (as needed)
1 Onion
1 Carrot
1 Bouquet garni (1 leek,
- parsley, thyme,
- bay leaves, and celery
- tied in a cheesecloth)
1 t Salt
1/2 ts Pepper
1/4 c Olive oil
8 Baby leeks -- steamed
-----GRIBICHE SAUCE-----
2 tb Dijon mustard
1/2 c Red wine vinegar
2 c Salad oil
2 tb Shallots, finely chopped
2 tb Chives, finely chopped
2 tb Parsley, finely chopped
4 Cornichons -- finely chopped
2 tb Capers
2 Eggs, hard boiled -- peeled,
- and finely chopped
In a large saucepot place the beef shank. Add enough
water to cover it completely. Bring the water to a
boil over high heat. Skim off any foam that rises to
the top. Add the onion, carrot, bouquet garni, salt,
and pepper. Reduce the heat to low and simmer the
beef for 6 to 8 hours, or until it is very tender.
Remove the bone from the beef shank and discard it.
Return the meat to the liquid and let it cool.
Slice the beef into eight 3/8" thick medallions.
Brush the medallions with the olive oil. Grill them
for 2 to 3 minutes on each side, or until they are
nicely browned and heated through.
On each of 4 individual serving plates place 2 of the
medallions and 2 of the steamed baby leeks. Place the
Gribiche Sauce next to them.
Gribiche Sauce: In a medium bowl place the Dijon
mustard and the red wine vinegar. Whisk them together
so that they are well blended. While whisking
constantly, slowly dribble in the oil. Add the
remainder of the ingredients and whisk them in.
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