Gribiche Sauce Recipe
Have you heard of Sauce Gribiche? This classic cold sauce from French cuisine is full of character and pairs beautifully with asparagus, poached fish, or even just some simple boiled potatoes. I especially love it in spring – it’s easy to make, yet full of finesse!
What is Gribiche Sauce?
It’s a classic cold sauce from French cuisine. It’s made with hard-boiled egg yolks, kind of like a mayonnaise – but then it gets interesting: capers, pickles, and lots of fresh herbs are added.
The result? A tangy, flavorful sauce that goes perfectly with fish, meat, or even just some simple steamed vegetables.
The Essential Ingredients for a Gribiche Sauce
As you’ll see, this recipe requires very few ingredients, but choose wisely for the best results! You’ll find the exact quantities in the recipe card.
- Eggs: Hard-boiled egg yolks are used as the basis for mayonnaise.
- Dijon mustard: Helps emulsify and spice the sauce. A strong Dijon mustard is ideal.
- Sunflower oil: I prefer it here for its neutral taste, but you can experiment with rapeseed or grapeseed oil.
- Capers & cornichons (aka gherkins): They bring in that perfect combo of tang and crunch.
- Fresh herbs: parsley and chives are the most classic. In season, tarragon adds a touch that I love!
How to Make a Gribiche Sauce
I always cook my hard-boiled eggs first: 9 minutes in boiling water so that the yolks don’t get too dry, then I immediately plunge them into a bowl of iced water to stop the cooking process.
Once they’ve been shelled, I remove the yolks and mash them well with the mustard, vinegar and a little salt and pepper.
I then drizzle in the oil while whisking to create a sort of mayonnaise, a small whisk being all that’s needed.
I add the chopped egg whites, capers, chopped gherkins and finely chopped herbs.
I taste, adjust the seasoning if necessary and chill until ready to serve.
Healthy version: For a lighter version, add a little skyr or Greek yoghurt to the mayonnaise and increase the amount of herbs, gherkins and capers!
How to Serve a Gribiche Sauce
I often serve it with :
- steamed potatoes (or Air-Fryer potatoes),
- white asparagus (a classic),
- cold fish,
- or the famous tête de veau (I’ve never eaten it, but it’s a classic!).
Tips to Make the Most of Your Gribiche Sauce
- Use eggs that are well cooked, but not overcooked: the yolk should be firm but not too dry.
- Whisk well from the start and add the oil very gently, in a thin stream, so that the sauce sets like mayonnaise.
- Always taste before serving: the sauce should be well-balanced between fat, acid and salt.
More classic French recipes
- Bouillabaisse (easy recipe)
- Flan Parisien, the traditional recipe
- Ultra moist lemon cake
- Crunchy homemade granola
- Air fryer potatoes
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Frequently Asked Questions
To get it right, it’s important to build the mayonnaise properly: drizzle in the oil very slowly while whisking vigorously. If you go too fast, the sauce might not emulsify. It’s better to take your time and go slow!
Unlike Gribiche, Sauce Ravigote isn’t made like a mayonnaise – it doesn’t contain eggs. It’s just oil, vinegar, fresh herbs, and similar condiments like pickles and capers. It has a brighter, more acidic flavor.
Always cold! It’s meant to go with warm or cold dishes.
No, it doesn’t freeze well. Just like mayonnaise, the texture will split once thawed – and there’s really no way to fix it.
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Recipe card
Gribiche Sauce Recipe
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Ingredients
- 2 eggs
- 1 cup of sunflower oil 250 ml
- 1 tbsp of Dijon mustard
- 1 tsp of cider or red wine vinegar
- 2 tbsp of capers
- 4 gherkins cornichons in French
- 1 tsp of chives or tarragon
- 1 tbsp of parsley
- Salt and pepper
Instructions
- Cook the eggs in a saucepan of boiling water for 9 minutes. Immediately plunge them into ice water to stop the cooking process.
- Peel the eggs and cut them in half. Remove the yolks and place them in a small mixing bowl. Roughly chop the egg whites and set aside.
- Add the mustard to the egg yolks. Season with salt and pepper. Mash everything well to form a paste, then slowly drizzle in the oil while whisking continuously to create a mayonnaise.
- Add the chopped egg whites, capers, finely chopped pickles, and the chopped chives and parsley.
- Season with salt and pepper and mix well. Chill in the refrigerator until ready to serve.
Yummy!
Thank you!