Looking for where the name sauce gribiche came from, here is what I read on the Cuisine Collection website:
The name gribiche appeared in the 1900s. A fanciful creation of the culinary language, perhaps derived from the Norman gribiche, a feminine noun meaning “wicked woman who scares children”, itself borrowed from the Dutch kribbich “grumpy” … Etymology and History: 1913 gastronomy, sauce gribiche (PROUST, loc. cit.).
The relationship with the sauce ? humph ? A history of sweetness and acidity can be ? Well, I say that, I say nothing :p
In short, sauce gribiche
is THE sauce for calf’s head or pig’s feet (I see some that make pouahhhh). It is also excellent with pot au feu (hot or cold) or a fish fillet. And why not try it with asparagus ?
For a bowl :
Plunge the eggs in a pot of boiling water and let them cook for 10 minutes. Let them cool and peel them. Split them in two and put the yolk on one side and the white on the other. Wash the herbs and chop them.
Cut the capers, egg whites and pickles into small cubes.
Put the egg yolk in a large bowl.