Riffing on traditional sauce gribiche, we created a smooth, sage-colored puree with tons of savory, herbal character. We like to blanch and then quickly chill the herbs, so they retain a beautiful bright green color and impart lots of fresh flavor into the purée. Traditional sauce gribiche is made with hard-boiled eggs, so we add a bunch of our creamy ChefSteps Mayo No. 4 to emulsify and add an eggy taste, and finish with Himalayan salt to add a sulfur notes that typically come from the hard-cooked egg white. Ultra-Tex 3 brings the whole thing together, yielding a firm, stable purée. For the recipe, visit: http://www.chefsteps.com/activities/gribiche-puree
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