英和和英

語源

Unadapted borrowing from French gribiche

名詞

gribiche (uncountable)

1. A mayonnaise-style cold egg sauce of French origin, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.
   • 2008, Rick Moonen, Roy Finamore, Fish Without a Doubt: The Cook's Essential Companion, page 97:

     Spoon some gribiche onto each egg and around the plates.

   • 2015 August 28, Susan M. Novick, “Restaurant Review: Lost & Found in Long Beach Has a Chef Who Goes for the Flavor Bomb”, in New York Times‎:

     Presiding over a modest open kitchen, Mr. Trolf, often in casual shirts and a chef’s apron, performs nightly (except Tuesdays), sharing recipes and stories with patrons as he drizzles a briny gribiche sauce on fennel-powdered sea scallops, or meticulously slices a dry-aged rib-eye steak.