Warum Sauce Gribiche besser schmeckt als Hollandaise

Forget the classic hollandaise sauce, because here comes your new asparagus sauce: We're making sauce gribiche – a French sauce, similar to remoulade, that goes wonderfully with asparagus, seafood, shellfish, fish, meat, and vegetables. Here's the shopping list: 3 eggs 10 gherkins 1 tbsp salt-preserved capers A handful of fresh herbs (classic chervil and tarragon, but chives and parsley are also welcome) 1 tsp Dijon mustard 1 tbsp white wine vinegar 1 pinch of salt 1 pinch of sugar 150 ml sunflower oil 1. Hard-boil the eggs. Then peel them and carefully separate the egg whites from the whites. 2. Combine the egg yolks in a blender with 1 tsp Dijon mustard, 1 tbsp white wine vinegar, 1 pinch of salt, and 1 pinch of sugar. Gradually add 150 ml of sunflower oil and continue blending until you have a smooth mayonnaise-like sauce. 3. Now finely chop the gherkins and capers. Finely chop the herbs and stir everything into the sauce. 4. Then just season with salt and pepper. Enjoy! As always, you can find the full recipe and even more information on my food blog at: https://www.tastybits.de/rezepte/beil... I hope you enjoy making this recipe and look forward to your comments on how you liked the Gribiche sauce. Enjoy your meal, Yours, Jannik 📌 Chapters: 0:00 Intro 0:12 What is Gribiche Sauce? 0:25 Preparations 1:18 Separate boiled eggs 1:39 Prepare mayonnaise 2:44 Mix the Gribiche sauce 3:16 Season the Gribiche sauce 3:32 Shelf life of the Gribiche sauce 4:01 Peel the asparagus 4:28 Quick asparagus stock 4:43 Sauté the asparagus in a pan 5:40 Serve the asparagus with the Gribiche sauce 6:15 Enjoy! Become a channel member and receive exclusive benefits:    / @jannikkocht