Reviews Sectioni love Agnes's suggestion, to swap bacon for cornichons! bacon is more the *American Gribiche* ingredient; cornichons are more of a French flavor profile.hollis5Vero Beach, FL01/29/19Made this recipe except made one big change - wanted to have asparagus as my meal and didn't want it to be too pickly (even though I love cornichons) so I cooked some bacon and subbed out for cornichons. Was absolutely to die for. Would make a great brunch side as well.
Watch the video: Flash-fried rump steak with sauce gribiche and spring greens by Chantelle Nicholson