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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
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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- 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 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.