1,421 easy and fully explained recipes, with 33,930 photos and 78 videos

Gribouille dressing

Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added.

It goes well with fish and vegetables of all kinds and makes a great sandwich filling.

25K 10 3.9

Last modified on: February 17^th 2021

Keywords for this recipe:

For 1 kg, you will need:

1 600 ml Rémoulade dressing
2 2 shallots
3 parsley
4 chives
5 2 hard-boiled eggs
6 200 ml tuna in oil

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
18 min.	18 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Prepare 600 ml Rémoulade dressing.

Stage 2 - 3 min.

Prepare and finely chop 2 shallots.

Stage 3 - 3 min.

Chop the parsley and chives.

Stage 4 - 3 min.

Chop 2 hard-boiled eggs.

Stage 5 - 3 min.

Chop 200 ml tuna in oil.

Stage 6 - 1 min.

Add all these ingredients to the rémoulade dressing and mix well. That's all there is to it.

Remarks

If you prefer a bit less acidity, you can use mayonnaise instead of the rémoulade dressing.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,955 Kcal or 8,185 Kj	64 gr	9 gr	184 gr
98 %	24 %	1 %	28 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
206 Kcal or 862 Kj	7 gr	1 gr	19 gr
10 %	3 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Sulfites, Mustard, Fish

How much will it cost?

For 1 kg : 3.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Rémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Spring courgette and tuna salad, Cucumber, avocado and mussel salad, Tartar sauce, Bistro-style beetroot salad, Seafood rice salad, ... All
	Tuna in oil: You can check-out other recipes which use it, like for example: Oriane's tuna rillettes , Springtime mixed salad, Mixed salad with curry mayo, Pan bagnat, Rice and purple-sprouting broccoli salad, ... All
	Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Green avocado salad, Eggs with mayonnaise, Rice and purple-sprouting broccoli salad, Spinach Croque-monsieur , ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Sliced chicken with mushrooms and broccoli, Chicken and mushroom brik rolls, Tomato sauce (for pizzas), Escalope of veal in a cream sauce, Express chilli con carne, ... All

Other recipes you may also like

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31^th 2013

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24^th 2017

Potted meat (rillettes)

Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
424K 25 6 hours 46 min. October 3^rd 2019

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
462K4.3 30 min. June 2^nd 2015

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.