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Sauce gribiche

Sauce gribiche
Crab cakes with a trio of dipping sauces: Avocado-tomatillo, Gribiche and Piquillo pepper. (Eric Boyd, Los Angeles Times)

Total time:

30 minutes

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Servings:

8

Note:

Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill.

2 hard-cooked eggs

1 teaspoon coarse mustard

1 tablespoon minced shallot

2 tablespoons chopped chives

2 tablespoons chopped cornichons

1 tablespoon drained large capers

Salt, pepper

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

Tabasco sauce

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1.

With the back of a spoon,

press the eggs through a mesh strainer into a small mixing bowl. Mix in the mustard, shallot, chives, cornichons and capers and season with salt and pepper to taste.

2. Stir in

the sour cream, then the lemon juice. Add Tabasco to taste and additional salt and pepper as needed.

Each serving of 2 tablespoons:

53 calories; 2 grams protein; 2 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 59 mg. cholesterol; 99 mg. sodium.

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