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This French Sauce Gribiche is fantastic as a dipping sauce for artichokes, or tossed with potatoes, broccoli, carrots and asparagus.
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, even on my blog, but the primary ingredients are always:
Hard boiled egg(s)
Cornichons (I admit, though, I don't always add this)
Vinegar (use white wine vinegar, or my favorite, rice vinegar)
Extra-Virgin Olive Oil
Parsley
How 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 over roasted asparagus, 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.
For the meat lovers at the table, this is a great sauce for cold leftover steak, chicken or pork.
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Equipment to Make Gribiche Faster
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Gribiche Sauce
Ingredients
- 4 large eggs
- 2 teaspoons kosher salt, or 1 1/4 teaspoons table salt
- 4 tablespoons Dijon mustard
- 3 tablespoons seasoned Rice vinegar, or white wine/champagne vinegar
- 3/4 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
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped parsley
- 1 tablespoon minced chives
Instructions
- 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 10 minutes. (If making this at high altitude higher than 5000 feet, simmer for 12 minutes.) Soak in ice water to cool.
- 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 it into the vinegar, and slowly add the olive oil while whisking.
- 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 like I do. My potato ricer has 3 different disks with different sized holes. I use the one with the smallest holes. Stir it all into the sauce using a large spoon.
- If you prefer a smoother sauce, use an immersion blender until you have the consistency you prefer. Otherwise, go to the next step.
- Stir in the parsley and chives. Whirl it again just once or twice with the immersion blender if you want. It's all according to how smooth you want your sauce to be.
- Taste and season with additional salt, pepper, herbs or vinegar for your own preferences. Serve at room temperature.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is about making homemade condiments, and our host is Lauren who blogs at Healthy Delicious.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party (or, in this case, the condiments that make those meals special!). Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!
Homemade Condiments
- Homemade Ketchup – Healthy Delicious
- Kasundi – Fermented Mustard Paste – Spiceroots
- New Mexican Green Chile Sauce – The Heritage Cook
- Skordalia (Greek Garlic and Potato Dip) – Karen's Kitchen Stories
- Onion Marmalade – That Skinny Chick Can Bake
- Roasted Garlic Aioli – Creative Culinary
- Sauce Gribiche – The Wimpy Vegetarian (you're here!)
- Homemade Clotted Cream – The Redhead Baker
- Homemade Teriyaki Sauce – Shockingly Delicious
Liz says
What a lovely sauce! I’ve never even heard of it, but it sounds perfect for my next batch of steamed artichokes!!
The Wimpy Vegetarian says
Thanks so much, Liz. It would be fabulous with artichokes. I’m planning on picking up some artichokes today and plan to use them this way tonight for dinner!!
Jodie Cooper says
I might make this and add a bunch of fresh dill as it is my favorite herb flavor.
The Wimpy Vegetarian says
Oh I love that idea. It would be wonderful with fresh dill!! Let me know how it works for you!
Jane says
This sauce is new to me but with that list of ingredients, I can’t wait to make it! Sounds like a real winner Susan!!
The Wimpy Vegetarian says
I haven’t made it in awhile, and this month’s theme was a great reminder to make it again!!
Barbara Kiebel says
I have never heard of this before Susan and now I’m dying for some. I eat a lot of veggies, dressing them up occasionally would be nice and this sauce? Mwah!
The Wimpy Vegetarian says
Thanks so much!! I think you’d really like it! No dairy or mayo, either. It’s great with just about anything :-).
Ansh Dhar says
I will probably eat this sauce by the spoonfuls. This will make a great topping sauce for anything !
The Wimpy Vegetarian says
Thanks much!! It works so well for any veggie, and is pretty easy to make!
Karen says
That is so interesting! I’m so intrigues and am looking forward to trying it. I happen to have cornichons too! Learned something new today!
The Wimpy Vegetarian says
I think you’d really love it. You could also use it for dipping some of your fabulous breads!
Dorothy Reinhold says
I have had this sauce with artichokes at a restaurant, but I haven’t yet made it. I can’t wait to have it with potatoes, broccoli, carrots and asparagus. Such great suggestions!
The Wimpy Vegetarian says
Thanks so much! I meant to pick up some artichokes today to dip the leaves into this gribiche!