BBQ Spring Onions Charred with Sauce Gribiche | Recipe by

BBQ Spring Onions Charred with Sauce Gribiche

BBQ Spring Onions Charred with Sauce Gribiche Vegetables and Sides
  • COOK TIME: 4 Hours
  • PREP TIME: 1 Hour


  • 3 Bunches Spring Onions
  • 75mls Tomato Sauce
  • 75mls HP Sauce
  • 25g Honey
  • 2 tsp Roasted Fennel Seeds
  • ½ tsp Chopped Thyme
  • 50mls Olive Oil
  • 4 Hard-Cooked Eggs
  • 2 Hard-Cooked Egg Yolks
  • 1/2 tbs. Dijon Mustard
  • Salt and Pepper
  • ½ tbs. White-Wine Vinegar
  • 1 Cup Olive Oil
  • Bunch of Fresh Chervil, chopped
  • 1/2 Bunch of Fresh Tarragon, chopped
  • 1/4 Cup Capers, Drained and Chopped
  • 1/2 Cup Cornichons (tiny, tart pickled gherkins), drained and chopped
  • Sea Salt




This recipe gives the humble spring onion a little life and vibrancy, a great dish for the vegetarians.


  1. First make the sauce gribiche
  2. Put the whole eggs, egg yolks, mustard and some salt and pepper in a large bowl and mash well together
  3. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise
  4. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary
  5. Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning
  6. In a vacuum pouch add the trimmed spring onions,
  7. In a bowl mix the tomato sauce, HP, honey, olive oil, fennel seed, chopped thyme and season with salt
  8. Add the mixed ingredients to the pouch, seal and cook in a preheated water bath at 90 degrees for 4 hours
  9. Take the spring onions from the pouch and in a very hot skillet char the cooked spring onions on both sides
  10. To serve, season the charred onions and place on a plate. Dress with the sauce gribiche

Chef’s Tip –

Why not pickle the spring onions by adding a pickling style liquor to the pouch.

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