Sauce Gribiche is a classic French sauce that starts with hard-boiled eggs, and has an added bit of tanginess from briny ingredients like capers and cornichons. This cold sauce is fantastic as a dipping sauce for artichokes, or tossed with potatoes, broccoli, carrots and asparagus.
I sometimes think of it as a type of French egg salad sandwich filling in the form of a sauce, and add other herbs and garlic, use a different vinegar, or sometimes toss in thinly sliced scallions.Jump to Recipe
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🤷♀️ What is Sauce Gribiche?
Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks, mustard and vinegar with olive oil. The sauce is finished with cornichons, capers, and herbs, such as parsley, chervil and/or tarragon. It also includes finely chopped hard-boiled egg whites.
There are a few variations, but the primary ingredients are always:
- Hard boiled egg(s)
- Dijon-style mustard
- Extra-Virgin Olive Oil
❤️ Why you'll love this recipe
- It's easy and quick to make.
- There are a lot of ways to use it. Serve over asparagus, use as a dip for asparagus leaves, or in place of an aioli for a roasted or grilled veggie dish.
- Flexible for changing the texture, or adding more olive oil and vinegar for a dressing. Or add some fresh herbs such as oregano, or minced shallot.
- No fancy ingredients, so you'll probably always have what you need on hand.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Dijon mustard
- Seasoned rice vinegar - or another vinegar, such as sherry vinegar or white wine vinegar.
- Cornichons - these are tiny, tart French gherkins. They are of a dill variety, so if you can't find them, substitute chopped dill pickles (not sweet pickles).
- Parsley - I prefer Italian flat parsley instead of curly parsley.
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💡 Ways to Use Gribiche
I've seen this sauce as a puréed sauce, as in this recipe, and more coarsely chopped. I do it both ways, depending on what I'm using if for.
- It's fabulous in its coarsely chopped form over roasted asparagus in this asparagus gribiche, which I make every year for Easter.
- Roast some potatoes and broccoli and add enough gribiche to coat everything.
- Or use it as a dip for roasted broccoli spears or artichoke leaves in place of an aioli.
- medium pot
- Chef's knife
- 4 large eggs
- 2 teaspoons kosher salt, or 1 ¼ teaspoons table salt
- 4 tablespoons Dijon mustard
- 3 tablespoons seasoned Rice vinegar, or white wine/champagne vinegar
- ¾ cup extra-virgin olive oil, use a good quality of olive oil
- 4 tablespoons capers, coarsely chopped
- 8 cornichons, finely chopped
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
- ¼ cup chopped parsley
- 1 tablespoon minced chives
- Place the eggs in a pot and cover them by at least 1 inch with water. Bring to a boil and immediately reduce the heat to a simmer. Simmer for 12 minutes. Transfer to a bowl of ice water to cool before peeling.
- While the eggs are cooking, whisk the salt, 2 tablespoons of the mustard, and all of the vinegar together. Prep the capers, cornichons, garlic and place in a small bowl. Prep the parsley and set aside.
- Remove the yolks from two of the hard boiled eggs, and thoroughly mash them in a small bowl with the remaining 2 tablespoons of mustard using a fork. Whisk the mashed yolk into the vinegar, and slowly add the olive oil while whisking to emulsify.
- Pro-Tip: Slowly pouring in the oil at a dribble helps ensure good emulsion in the sauce.
- Whisk in the capers, cornichons, garlic and pepper.
- Finely chop the remaining eggs, or use a potato ricer for a less chunky sauce. Stir it all into the sauce, along with the parsley and chives.
- Taste and season with additional salt, pepper, herbs or vinegar for your own preferences. Serve at room temperature.