{"id":"sauce_gribiche_a085f5d3e0","slug":"sauce-gribiche","title":"Sauce Gribiche","description":"A classic French cold egg sauce made by emulsifying hard-boiled egg yolks with mustard and oil, then folding in chopped egg whites, capers, cornichons, and fresh herbs.","serves":4,"time":{"prepMinutes":10,"cookMinutes":10,"totalMinutes":20,"activeMinutes":15},"ingredients":[{"id":"ingredient-1","original":"2 large eggs, hard-boiled","name":"Egg","quantity":2,"unit":"piece","usQuantity":2,"usUnit":"piece","form":"large, hard-boiled","notes":"yolks and whites separated","group":"base","optional":false},{"id":"ingredient-2","original":"1 tablespoon Dijon mustard","name":"Dijon Mustard","quantity":15,"unit":"g","usQuantity":"1","usUnit":"tbsp","form":"smooth","notes":"extra fine","group":"base","optional":false},{"id":"ingredient-3","original":"150 ml neutral oil (grapeseed or sunflower)","name":"Neutral Oil","quantity":150,"unit":"ml","usQuantity":"2/3","usUnit":"cup","form":"liquid","notes":"grapeseed or sunflower suggested","group":"base","optional":false},{"id":"ingredient-4","original":"1 tablespoon white wine vinegar","name":"White Wine Vinegar","quantity":15,"unit":"ml","usQuantity":"1","usUnit":"tbsp","form":"liquid","notes":"","group":"base","optional":false},{"id":"ingredient-5","original":"1 tablespoon capers, drained and chopped","name":"Capers","quantity":15,"unit":"g","usQuantity":"1","usUnit":"tbsp","form":"drained and chopped","notes":"brined","group":"mix-ins","optional":false},{"id":"ingredient-6","original":"3 small cornichons, finely chopped","name":"Cornichons","quantity":3,"unit":"piece","usQuantity":3,"usUnit":"piece","form":"finely chopped","notes":"small French pickles","group":"mix-ins","optional":false},{"id":"ingredient-7","original":"1 tablespoon fresh parsley, finely chopped","name":"Chopped Parsley","quantity":4,"unit":"g","usQuantity":"1","usUnit":"tbsp","form":"fresh, chopped","notes":"flat-leaf","group":"herbs","optional":false},{"id":"ingredient-8","original":"1 tablespoon fresh tarragon or chervil, finely chopped","name":"Tarragon","quantity":4,"unit":"g","usQuantity":"1","usUnit":"tbsp","form":"fresh, chopped","notes":"chervil may be used as a substitute","group":"herbs","optional":false},{"id":"ingredient-9","original":"Salt and freshly ground black pepper to taste","name":"Black Pepper","quantity":1,"unit":"pinch","usQuantity":1,"usUnit":"pinch","form":"fine","notes":"to taste","group":"seasoning","optional":false}],"instructions":[{"id":"instruction-1","text":"Place the eggs in a pot of boiling water and cook for 9-10 minutes. Drain, cool in ice water, peel, and separate the hard yolks from the whites.","group":"Prep","title":"Place the eggs in a pot of boiling water","timerMinutes":10,"sourceTitle":"Prep"},{"id":"instruction-2","text":"In a medium bowl, mash the hard-boiled egg yolks with the Dijon mustard until a smooth paste forms.","group":"Emulsion","title":"Mash the hard-boiled egg yolks","timerMinutes":null,"sourceTitle":"Emulsion"},{"id":"instruction-3","text":"Very slowly whisk in the oil, starting with a few drops at a time, as if making a mayonnaise, until the mixture is thick and emulsified.","group":"Emulsion","title":"Very slowly whisk","timerMinutes":null,"sourceTitle":"Emulsion"},{"id":"instruction-4","text":"Whisk in the white wine vinegar to thin the sauce slightly.","group":"Base","title":"Whisk in the white wine vinegar","timerMinutes":null,"sourceTitle":"Base"},{"id":"instruction-5","text":"Finely chop the egg whites and stir them into the sauce along with the capers, cornichons, parsley, and tarragon.","group":"Finishing","title":"Finely chop the egg whites","timerMinutes":null,"sourceTitle":"Finishing"},{"id":"instruction-6","text":"Season with salt and pepper to taste. Let the sauce sit for at least 30 minutes before serving to allow flavors to meld.","group":"Finishing","title":"Season with salt and pepper","timerMinutes":30,"sourceTitle":"Finishing"}],"notes":"Traditionally served with boiled meats (like tête de veau), poached fish, or steamed asparagus. Ensure the oil is added very slowly at first to maintain the emulsion.","cuisine":{"group":"Western European","specific":["French"]},"course":["sauce"],"cookingMethod":["noCook","boil"],"equipment":["medium bowl","whisk","chef's knife","pot"],"diet":["vegetarian","gluten_free","dairy_free","keto","low_carb"],"allergens":["eggs","mustard"],"difficulty":"medium","yield":{"amount":1,"unit":"cup","note":"Approximately 250ml"},"makeAhead":{"instructions":"The sauce is best made 1-2 hours before serving but can be kept refrigerated."},"storage":{"food":{"instructions":"Store in an airtight container in the refrigerator. Stir well before using.","reheatingNotes":"Serve cold; do not reheat as the emulsion will break."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fsauce_gribiche_a085f5d3e0%2Fcover.jpg?alt=media&token=61892750-cb39-4c01-adb2-fe67537b8b59","imageAlt":"Sauce Gribiche — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["french","classic","cold sauce","emulsion","egg sauce","bistro"],"schemaVersion":1,"sourceTitle":"Sauce Gribiche","sourcePublishedAt":"2026-02-04T04:40:23.534Z","sourceUpdatedAt":"2026-02-04T04:40:23.534Z","related":[{"id":"bechamel_3e357abcda","slug":"bechamel-sauce","title":"Béchamel Sauce","description":"A classic French mother sauce, smooth, creamy, and versatile, made from a white roux and milk.","serves":4,"time":{"prepMinutes":5,"cookMinutes":15,"totalMinutes":20,"activeMinutes":15},"cuisine":{"group":"Western European","specific":["French"]},"course":["sauce"],"difficulty":"easy","diet":["vegetarian"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fbechamel_3e357abcda%2Fcover.jpg?alt=media&token=755f4175-e3c7-4bb8-883c-9df0653e564b","imageAlt":"Béchamel Sauce — recipe cover","tags":["white sauce","classic","mother sauce","creamy","french"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5},{"id":"sauce_hollandaise_db2c3a3913","slug":"classic-hollandaise-sauce","title":"Classic Hollandaise Sauce","description":"A rich, velvety, and buttery French classic sauce brightened with fresh lemon juice. This essential mother sauce is the crowning glory for Eggs Benedict, asparagus, or poached fish.","serves":4,"time":{"prepMinutes":5,"cookMinutes":10,"totalMinutes":15,"activeMinutes":15},"cuisine":{"group":"Western European","specific":["French"]},"course":["sauce"],"difficulty":"medium","diet":["vegetarian","gluten_free","low_carb","keto"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fsauce_hollandaise_db2c3a3913%2Fcover.jpg?alt=media&token=99edb059-ce92-4452-b31c-5ab58fb390d3","imageAlt":"Classic Hollandaise Sauce — recipe cover","tags":["creamy","classic","mother sauce","buttery","brunch"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5},{"id":"mint_sauce_13138c1e1c","slug":"classic-mint-sauce","title":"Classic Mint Sauce","description":"A vibrant and refreshing Western European condiment specifically designed to balance the richness of roast meats, particularly lamb.","serves":4,"time":{"prepMinutes":5,"cookMinutes":0,"totalMinutes":15,"activeMinutes":5},"cuisine":{"group":"Western European","specific":["British"]},"course":["sauce"],"difficulty":"easy","diet":["vegan","vegetarian","gluten_free","dairy_free","fat_free","low_fat"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fmint_sauce_13138c1e1c%2Fcover.jpg?alt=media&token=da920287-0aff-4215-91dd-46efd70ff3f1","imageAlt":"Classic Mint Sauce — recipe cover","tags":["mint","sauce","condiment","lamb sauce","british cuisine","fresh herbs"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5}]}