How to Make Sauce Gribiche (the Easy French Sauce)

A small pitcher of sauce gribiche, made with hard-boiled eggs.

How to Make Sauce Gribiche (the Easy French Sauce)

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.

Course Condiment, Sauce

Cuisine French

Keyword gribiche

Prep Time 15

Cook Time 10

Total Time 20

Servings

Calories 111.6kcal

Author Susan Pridmore

Equipment

medium pot
Chef's knife
Whisk
Potato Ricer optional, depending on how smooth you want the sauce

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 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.

Nutrition