Baltic-Style Herb Sauce

Ingredients

In this Baltic adaptation, the traditional French sauce gribiche is infused with Baltic flavors and ingredients. The original recipe typically includes ingredients like hard-boiled eggs, capers, cornichons, and mustard. In the Baltic version, we replace the cornichons with pickled cucumbers commonly used in Baltic cuisines. Additionally, we incorporate Baltic herbs such as dill and chives to enhance the sauce's flavor profile. We alse have the original recipe for Sauce gribiche, so you can check it out.

• 2 hard-boiled eggs, finely chopped 2 hard-boiled eggs, finely chopped
• 2 pickled cucumbers, finely chopped 2 pickled cucumbers, finely chopped
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh tarragon, finely chopped 1 tablespoon fresh tarragon, finely chopped
• 1 cup mayonnaise 1 cup mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 25g (total), 4g (saturated)
• Carbohydrates: 4g (total), 2g (sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the chopped hard-boiled eggs, pickled cucumbers, dill, chives, parsley, and tarragon.
2. 2.
   In a separate bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar until well combined.
3. 3.
   Pour the mayonnaise mixture over the chopped ingredients and gently fold everything together until evenly mixed.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Pickled cucumbers — Ensure the pickled cucumbers are finely chopped to evenly distribute their tangy flavor throughout the sauce.
• Fresh herbs — Use fresh herbs for the best flavor. Finely chop them to release their aromatic oils and enhance the overall taste of the sauce.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of sour cream or Greek yogurt to the sauce.
• Adjust the amount of herbs according to your preference for a stronger or milder herb flavor.
• Experiment with different types of pickled cucumbers, such as sweet or spicy varieties, to add a unique twist to the sauce.
• If you prefer a tangier sauce, increase the amount of white wine vinegar.
• This sauce pairs exceptionally well with grilled meats, roasted vegetables, and fish dishes.

Serving advice

Serve the Baltic-style herb sauce chilled as a condiment or dressing alongside your favorite dishes. It complements grilled meats, roasted vegetables, and fish exceptionally well. Drizzle it over a salad or use it as a dip for fresh vegetables for a burst of flavor.

Presentation advice

To enhance the presentation, garnish the sauce with a sprinkle of fresh herbs on top. Serve it in a small bowl or ramekin alongside the main dish, allowing the vibrant green color of the sauce to stand out.