How to make a sauce Gribiche (Boiled eggs Mayonnaise) 

Hi Jeff thanks for watching. If you attempt to make that sauce, make sure you use enough mustard and add your oil very slowly while keeping on stirring. just make sure you keep stirring at all time.

shutup ack Nothing wrong with raw eggs. If you live in Europe, they vaccinate their chickens. If you live in North America, you can put them in boiling water for 15 seconds to pasteurized them yourself (salmonella lives on the shell, not the inside of the egg)

@@jfdd43 That may be true, but some people have issues with raw egg yolks. I have a friend who can eat cooked eggs, but anything with raw eggs (mayo, casesar salad dressing, etc..) gives him horrible stomach pains. Or, some people just prefer to forego raw egg yolks. Some restaurants even carry warnings "Warning: This product contains raw or undercooked eggs" so that people are aware. Most people do fine, but for those who are concerned or have an issue with raw egg yolks, I think recipes like this are very helpful which is the point that shutup ack was making :-)

jfdd43 egg shells break when eggs are put in boiling water.

Marko Lukic only if they are cold. If you let them sit for 5 mins at room temp, or quickly run them under hot tap water before boiling them, they won’t crack. Or, you can do non of that and buy pasteurized eggs

Raw yolks in mayonnaise are actually cooked, not by heat but by chemical process from the vinegar acidity. Notice how the yolks colour will change when mixed with some vinegar (or lemon juice). Same "cold cooking process" happens in carpaccio recipe using lemon juice, allowing to cook meat without heat.

Hi there, its really a great sauce for cold meats but you can also steer it through chopped up bloiled potatoes to make a nice potato salad

The French Cooking Academy thanks...!!! i love potatoes, so will try accordingly :-)

Wonderful idea. Normally I use coleslaw dressing for potato salad; i will certainly be giving this a go.

How did it go?

HI dave's , yes its a good one to try. but its best when using fresh herbs if you can find them. thanks a gain for watching

thanks for the tip I have access to fresh herbs here in chicago

Harleen Singh hi there great to have People from India watching the channel😀

yes , me too. both he and Bruno Albouze are awesome for both recipes and varieties . i have used both of a few and none i have made was 5 star quality foods!!! cook on man.

Lisa Storhaug well the good thing is that it's made with cooked egg yolks so a safer option if you don' twang to use raw eggs yolks

How long will this mayo last in trig

Drew M hi drew how are you? Always great to hear from you on the channel. Hope you are well and happy new year

The French Cooking Academy We are looking forward to spring here in Canada! Lol! I hope you & your family are doing well as well. Your channel is going fantastic! On this recipe, I made this and I was right - it went wonderfully with some left overs I had for lunch at work. So simple, but brightens up leftovers deliciously! I had never heard of this recipe before - thank you!

Drew M Hi there I am good, always busy with my day work and the channel . I wish I really could have more time to dedicate to the channel but that's are things are for the moment. but thanks for the message and if spring is coming to Canada i will have to think of summery recipe. ::0) take care

Those are global knife I was given as a present years ago. But honestly not a fan of those knifes

Thanks for the positive comment Thaki and thanks for you to watch the video. its always great to get good comments. for the oil i use sunflower but peanut or grapeseed oil could be nice too.

Brian Miller hi Brian yes you can use dry herb instead but you can also very easily grow it in pot even on a balcony or garden. That's what I do. thanks for your support

Hello. yes fresh herbs are common in France but also here in Australia. there are in every supermarket you go to. and nothing compares really. if you can get them it is really worth the effort. or they can be grown on a balcony or small patio

No More then 24 hours

HI again thanks for your comment. I love potatoes too they are are great. I have written a downloadable recipe for you: drive.google.com/open?id=0B9xiFJyp76zyTEdSS1dGRjVHSkU

Did not try that but if you do let me know how it turned out 🙂

You could also use a shredder.

glad someone is watching that video 😀👨🏻‍🍳

I like to go back to basics. It keeps me fresh. Lol

uhmm that gives me some ideas🙂

Everything old is new again. And even the most seasoned chef's are looking for fresh ideas out of new eyes. I'm excited about you teaching old techniques that I've never heard of or just forgot about.

It is my sincere wish that Jacque Pepin would look at you videos

yes it is cornichons

French Cooking Academy thank you!

Thank you, both. I had a question about the gherkin as well. In my country (USA) gherkins are sweet, with cinnamon and cloves. I will look for French cornichon.

hi there don't know what a tomahawk steak is but i can look it up. the red wine sauce you mean the sauce bordelaise?

The French Cooking Academy Yes! Do it, I've been eager to see your style on how to make the bordelaise sauce.

Entrecôte à l'os? www.farmison.com/our-meat/beef/steaks-and-chops/tomahawk-steak

HI Cabighorse. Please if you have some recipe of yours share it with everyone so people can try different version. always great to have options and variations. thanks for watching.

It is a bit of an unstable dressing so best to make at the time of consumption

a bit too much oil in the mix? makes it more prone to separating... maybe rinse the gherkins in cold water first? just a spitball here... mustard is a great aid to emulsifying... add a bit more? a few drops of water or lemon juice can help too.

24 hours at 4 degree C in a filmed container, another day if high content of acid acetic like vinegar or lemon .

now you know what the sandwich spread is called and where it originated from.

it has to be consumed on the day

French Cooking Academy thank you so much for responding. Have a blessed day.

Setright hi there thanks for watching . You can but the taste won't be the same but that said tried it out and share with us how you went. 😀

Thanks for replying......I will let you know.

Bonjour l'ami. the good news is that you can definitely make that exact same sauce using the raw egg too which is easier. I like the warm egg yolks when making Oeuf a la coque

uhmm a sauce just for pork dishes yes there are some vinaigrette style sauce i could make .

Hi there again. sorry i keep forgetting important details ( arrrghh) so yes the Ghurkins needs to be the sour type in vinegar not at all the sweet fatty ones

You really can’t. Pickles are pickles, so anything that you use,like pickled beets or capers, would still have that pickle flavor. You could try a sweet pickle, like bread and butter, but other than that it might be better to just omit them.

I used sunflower oil but peanut or vegetable oil will work as well

don't you LISTEN OR READ!!!

It depends on what you mean by "getting right". If the recipe is well-made, and you follow it thoroughly, you should get a nice result. But if you mean getting the perfect result, I don't know a single person that gets it on the first try. There's always something to improve on, you might have missed a step or not done it the perfect way, you miss something the recipe didn't specify that makes a lot of difference, your ingredients reacting differently because of their different water content, your room temperature and equipment that effects resting/cooking times. For example in this video, if you look at historical recipes like Escoffier's: • It uses 6 egg yolks and 3 whites for ½L of oil, I guess to get more emulsifying agent and get a thicker result. • Eggs are "freshly cooked" because the residual cooking heat affects how the ingredients react to each other, both texture-wise and taste-wise. • It says to turn the yolks into a "smooth paste" before telling you to add anything else, to maximize the surface area, which should impact the emulsification and flavor extraction. As you can see, these steps are different from the recipe video, they go further in complexity and quality. Yet they also don't explain why you do these things (I did, the recipe didn't), and unlike in this video they don't tell you to add the oil progressively to help the emulsification nor to discard the tarragon stem. I think it illustrates the limitations of recipes: it doesn't actually tell everything you need to get things right, it is packed with assumptions as to what you know and can do, it "forgets" some things that can have an impact if not done right, there can be plenty of different recipes for the same thing with slight variations. At the end of the day, even if you don't do all the steps perfectly, you should have a somewhat close result in most cases.