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Sauce Gribiche

French · Sauce

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.

Ready in 30 minutesVegetarianGluten free
The EZdish collectionAI-created recipe
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Sauce Gribiche — recipe cover
20 minA little patience, a lot of flavor
Prep time10 min
Cook time10 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Place the eggs in a pot of boiling water

    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.

    10 min

  2. Mash the hard-boiled egg yolks

    In a medium bowl, mash the hard-boiled egg yolks with the Dijon mustard until a smooth paste forms.

  3. Very slowly whisk

    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.

  4. Whisk in the white wine vinegar

    Whisk in the white wine vinegar to thin the sauce slightly.

  5. Finely chop the egg whites

    Finely chop the egg whites and stir them into the sauce along with the capers, cornichons, parsley, and tarragon.

  6. Season with salt and pepper

    Season with salt and pepper to taste. Let the sauce sit for at least 30 minutes before serving to allow flavors to meld.

    30 min

A little kitchen wisdom

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.

What you'll need

Medium bowlWhiskChef's knifePot
Keep the good going

For now. And for later.

Make it ahead

The sauce is best made 1-2 hours before serving but can be kept refrigerated.

Store & enjoy

Store in an airtight container in the refrigerator. Stir well before using. Serve cold; do not reheat as the emulsion will break.

Allergens

Contains eggs, mustard.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Sauce Gribiche
Step 1 of 6

Place the eggs in a pot of boiling water

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.

10 min