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    Home » Blog Post

    Gribiche Sauce

    February 25, 2021 14 Comments

    This post contains affiliate links, which help support the cost of running this website.

    Jump to Recipe
    gribiche sauce in a bowl

    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)

    Dijon-style mustard

    Capers

    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

    Gribiche sauce pouring into a cup

    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.

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Weekly Recipes, 2) Vegetarian Meal Plans, and 3) Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle, and unsubscribe at any time. The last thing any of us needs, is more emails that don't help us in some way.

    grating cheese

    Equipment to Make Gribiche Faster

    Sharp Chef's knife

    Whisk

    Potato Ricer

    Immersion Blender

    If you want to see the kitchen tools I use every week, go check out my Storefront on Amazon!

    Extremely versatile, flavorful sauce that's dairy-free. This savory sauce is an emulsion of the yolks from hard-boiled eggs, mustard, vinegar and olive oil with capers, cornichons and herbs added. Perfect for veggies, fish or chicken.
    Print Recipe
    4.75 from 20 votes

    Gribiche Sauce

    Nutrition information below is for 1 cup of this sauce. The recipe makes a total of 2 cups.
    Prep Time15 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Condiment, Sauce
    Cuisine: French
    Keyword: gribiche
    Servings: 2 cups
    Calories: 894.2kcal

    Equipment

    • Chef's knife
    • Whisk
    • Potato Ricer
    • Immersion blender with chopper

    Ingredients

    • 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

    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.

    Nutrition

    Calories: 894.2kcal | Carbohydrates: 4.6g | Protein: 14.7g | Fat: 92g | Saturated Fat: 14.4g | Polyunsaturated Fat: 10.8g | Monounsaturated Fat: 63.6g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 3306mg | Potassium: 247.1mg | Fiber: 2g | Sugar: 0.9g | Vitamin A: 1291IU | Vitamin C: 12.5mg | Calcium: 100.2mg | Iron: 3.5mg

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    Reader Interactions

    Comments

    1. Liz

      February 25, 2021 at 2:25 am

      5 stars
      What a lovely sauce! I've never even heard of it, but it sounds perfect for my next batch of steamed artichokes!!

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 1:31 pm

        5 stars
        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!!

        Reply
    2. Jodie Cooper

      February 25, 2021 at 12:23 pm

      5 stars
      I might make this and add a bunch of fresh dill as it is my favorite herb flavor.

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 1:31 pm

        5 stars
        Oh I love that idea. It would be wonderful with fresh dill!! Let me know how it works for you!

        Reply
    3. Jane

      February 25, 2021 at 2:50 pm

      5 stars
      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!!

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 4:33 pm

        5 stars
        I haven't made it in awhile, and this month's theme was a great reminder to make it again!!

        Reply
    4. Barbara Kiebel

      February 25, 2021 at 3:19 pm

      5 stars
      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!

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 4:33 pm

        5 stars
        Thanks so much!! I think you'd really like it! No dairy or mayo, either. It's great with just about anything :-).

        Reply
    5. Ansh Dhar

      February 25, 2021 at 4:10 pm

      5 stars
      I will probably eat this sauce by the spoonfuls. This will make a great topping sauce for anything !

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 4:35 pm

        5 stars
        Thanks much!! It works so well for any veggie, and is pretty easy to make!

        Reply
    6. Karen

      February 25, 2021 at 5:06 pm

      5 stars
      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!

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 5:21 pm

        5 stars
        I think you'd really love it. You could also use it for dipping some of your fabulous breads!

        Reply
    7. Dorothy Reinhold

      February 25, 2021 at 6:33 pm

      5 stars
      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!

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 6:58 pm

        5 stars
        Thanks so much! I meant to pick up some artichokes today to dip the leaves into this gribiche!

        Reply

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    Susan at The Wimpy Vegetarian

    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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