Sauce Gribiche

Name: Sauce Gribiche
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: French
Ingredients: Hard-boiled eggs, yolks and whites separated — 3; Dijon mustard — 10 g (2 tsp); Neutral oil — 200 ml (3/4 cup + 2 tbsp); White wine vinegar — 15 ml (1 tbsp); Cornichons, finely chopped — 30 g (2 tbsp); Capers, chopped — 15 g (1 tbsp); Fresh parsley, chervil and tarragon, chopped — 15 g (2 tbsp); Salt and pepper — to taste

The Quirky Foodster Team

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20 min

Prep

10 min (egg boiling)

Cook

Ingredients

Hard-boiled eggs, yolks and whites separated — 3
Dijon mustard — 10 g (2 tsp)
Neutral oil — 200 ml (3/4 cup + 2 tbsp)
White wine vinegar — 15 ml (1 tbsp)
Cornichons, finely chopped — 30 g (2 tbsp)
Capers, chopped — 15 g (1 tbsp)
Fresh parsley, chervil and tarragon, chopped — 15 g (2 tbsp)
Salt and pepper — to taste

Method

Press cooked egg yolks through a sieve or ricer into a bowl; whisk with mustard and vinegar.
Whisking constantly, drizzle in oil slowly to form an emulsion, as with mayonnaise.
Finely chop the cooked egg whites and fold into the emulsion along with cornichons, capers and fresh herbs.
Season with salt and pepper to taste.
Chill briefly before serving.

Cultural Background: A cold, tangy sauce built on hard-boiled egg yolks emulsified with oil like a mayonnaise, then studded with chopped egg white, capers, cornichons and herbs, gribiche is a rustic bistro classic traditionally served with cold poached meats, tongue, or calf's head (tête de veau).

Tips: • Ricing the yolks gives a smoother base emulsion than mashing with a fork. • Use very fresh herbs for the brightest flavour.

Variations: • Add finely diced shallot for extra bite. • Thin with a little extra vinegar for a looser dressing-style version.

Storage: Refrigerate in an airtight container up to 2 days.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 90 kcal, 1.5 g protein, 9 g fat, 1 g carbohydrate per 30 ml serving.

FAQs: What is gribiche traditionally served with? Cold poached meats, fish, calf's head, or as a dressing for boiled vegetables and asparagus. Can I make it egg-free? Not really — the cooked egg yolk is what forms the emulsion base, so it's essential to the sauce.