Gribiche is a mayonnaise-type sauce made with hard-boiled egg(s) rather than with raw eggs. It has a tartar sauce-like consistency. It is most famously used as a dressing for steamed or roasted asparagus, but can complement many vegetable dishes. Here they dress a variety of roasted root vegetables.

Roots:
assorted roots, peeled if necessary, chopped and/or sliced
vegetable oil, as needed
salt and pepper, to taste

Gribiche Sauce:
3 – 4 large eggs, hard-boiled and peeled
2 T white vinegar
2 t mustard, Dijon if you have it
1 T drained capers, coarsely chopped if large
1 or 2 gherkins or small pickles, chopped, optional (but good)
2 T chopped onion or shallot
3 – 4 T chopped, fresh parsley and/or other herb(s)
salt and pepper, to taste
1/2 – 3/4 extra-virgin olive oil

1. Preheat oven to 350ºF. Toss roots with oil, salt, and pepper. Arrange on a baking sheet and roast until tender, roughly 30 minutes.

2. Prepare sauce: Remove the yolk from one of the eggs. Put into a medium sized bowl and mash. Add vinegar and combine. Now you can add each following ingredients but not the oil individually, or you can just toss them all in and combine well. Slowly add 1/2 c of the olive oil, a slow dribble until the gribiche is emulsifying, then in a steady stream. Some people just pour the oil in. Your call. Add more oil if it’s not mayo-like enough.

3. Press the remaining eggs plus egg white through a sieve or grate them. Stir into the dressing with a fork. Taste for seasonings.

4. When the roots are roasted to a delectable tenderness, remove from oven and transfer to a serving bowl or dish. In the bowl, fold in three-quarters of the gribiche, adding more if you think it’s needed. For the plate, pour the gribiche over the vegetables.