Ingredients Jump to Instructions ↓

  1. 100 g brown shrimps , from Morecambe Bay, cooked

  2. 8 vol-au-vent cases , baked

  3. 3 hard-boiled eggs , helled, yolks and whites separated

  4. 1 tsp French mustard

  5. 250 ml olive oil

  6. 2 tsp red wine vinegar

  7. 30 g cornichons parsley , freshly chopped salt , and freshly ground pepper

  8. 1 tsp capers

Instructions Jump to Ingredients ↑

  1. Morecambe bay shrimps and sauce gribiche vol-au-vents Method 1. First make the sauce Gribiche. In a bowl, mash the hard-boiled egg yolks into a paste.

  2. Mix in the mustard, then slowly drizzle in the olive oil, whisking constantly as you do so, until the mixture thickens. Stir in the red wine vinegar.

  3. Finely chop the egg whites and the cornichons. Add them to the sauce, then mix in the parsley and season with salt and freshly ground pepper.

  4. Mix together the shrimps and sauce gribiche. Place the mixture in the vol-au-vent cases and top each one with 2-3 capers. Serve.


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