Sauce Gribiche Recipe (2024)

By Gabrielle Hamilton

Sauce Gribiche Recipe (1)

Total Time
5 minutes
Rating
4(182)
Notes
Read community notes

Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce? — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It’s just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like beef tongue, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.

Featured in: The Surprising Elegance of Braised Beef Tongue

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Ingredients

Yield:Makes about 1¾ cups

  • 3tablespoons Dijon mustard
  • 2tablespoons white-wine vinegar
  • 6tablespoons extra-virgin olive oil
  • 3–5 cornichons, cut into thin coins (3 tablespoons)
  • 3tablespoons capers
  • 3hard-boiled eggs, roughly chopped
  • 4tablespoons chopped parsley
  • 4tablespoons chopped tarragon
  • Kosher salt
  • Freshly ground black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (3.5 servings)

281 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 371 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Sauce Gribiche Recipe (2)

Preparation

  1. Step

    1

    Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.

  2. Step

    2

    Fold in the cornichons, capers and eggs.

  3. Step

    3

    Stir in the parsley and tarragon, and season to taste with salt and black pepper.

Ratings

4

out of 5

182

user ratings

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Private Notes

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Cooking Notes

Mark

Is there an alternative to tarragon as I find it unpleasant?

James Orr

I'm willing to put dill in anything except pumpkin pie.

Stu

I use chervil as a substitute for tarragon. Easy and fast to grow in pots, it has a more subtle flavor. Excellent with eggs and all sorts of other uses. It keeps growing all summer as long as it gets enough water and light. Chervil may be the easiest herb there is to grow from seeds, and it's extremely versatile.

Kmg

Fresh dill sounds good, too.

Chuck in the Adirondacks

The trouble with minced fennel fronds is that they, too, have the licorice flavor that some people, like Mark and me, don't like. When I try this I think I will use a mixture of freshly clipped herbs from my garden.

R. KING

How long will this keep in the 'fridge?

Stephen

Conventional wisdom holds that basil, chervil and fennel fronds are good alternatives to fresh tarragon, or you can replace fresh or dried tarragon with (much) smaller amounts of dried fennel or anise seed. You should find a way from these choices to suit your tastes.

Irma

I didn't have any fresh tarragon, but I did have two kinds of basil: Italian and Thai. A mixture of both, sliced, worked perfectly as a substitute for the tarragon.

Don

The dill is great idea (I'm making cold beef borscht) but the tarragon is a turn-off try lemon verbena or garlic chives.

Kate Lindquist

I didn’t have enough tarragon so I rounded out with fresh chives. Tastes just fine to me!

charlotte

I love all things sauce Gribiche, and first used it on steamed potatoes. Now for this on salmon.

Hector

Once off the recipe; use whatever herb you like.

Sandy Camargo

This was excellent with the recipe for poached salmon on this site, without using the butter part: https://cooking.nytimes.com/recipes/11045-poached-salmon?action=click&am.... I plan to use the leftovers with cauliflower and smoked pork chops.

Michael McDaniel

An old fashioned sauce that deserves a new chance. This is delicious.

Sandy Camargo

This was excellent with the recipe for poached salmon on this site, without using the butter part: https://cooking.nytimes.com/recipes/11045-poached-salmon?action=click&am.... I plan to use the leftovers with cauliflower and smoked pork chops.

R. KING

How long will this keep in the 'fridge?

Don

The dill is great idea (I'm making cold beef borscht) but the tarragon is a turn-off try lemon verbena or garlic chives.

Barbara Prashner

Perfect the way it is for a sauce! This reminds me of the flavors I love in egg salad too sans the vinegar and olive oil. We served up over poached salmon. Later that night there was a tad left that was scooped up with some toasted Jewish Rye. Very nice. PS I have made this also with a couple of tablespoons of very finely diced white onion. Probably not everyone's fav but not many people even guess it is there but it adds a bit of texture and sweet bite.

charlotte

I love all things sauce Gribiche, and first used it on steamed potatoes. Now for this on salmon.

Kate Lindquist

I didn’t have enough tarragon so I rounded out with fresh chives. Tastes just fine to me!

frenchy

President Chirac's most preferred sauce to go with "veal head" - traditional "tête de veau sauce Gribiche"

Irma

I didn't have any fresh tarragon, but I did have two kinds of basil: Italian and Thai. A mixture of both, sliced, worked perfectly as a substitute for the tarragon.

Frances

How long will it last in the fridge

Sandy

I've seen at least one traditional recipe for sauce gribiche recommending to keep it for no more than 48 hours in the fridge.

rebecca

I would like a little zippier. I added a little more pickle and vinegar to good effect. I did not have fresh or dried tarragon so just used parsley. I rinsed the capers since they are so salty. that might have been a mistake. Probably will not make again. Fresh Dijon mustard is our choice for braised tongue which I make as frequently as I can locate a fresh tongue.

Kmg

Fresh dill sounds good, too.

James Orr

I'm willing to put dill in anything except pumpkin pie.

Mark

Is there an alternative to tarragon as I find it unpleasant?

KT

How about chervil.

Wendy

Or perhaps minced fennel fronds?

Chuck in the Adirondacks

The trouble with minced fennel fronds is that they, too, have the licorice flavor that some people, like Mark and me, don't like. When I try this I think I will use a mixture of freshly clipped herbs from my garden.

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Sauce Gribiche Recipe (2024)

FAQs

What does sauce gribiche mean in english? ›

Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.

What does sauce gribiche taste like? ›

That sauce gribiche contains pickles, capers, herbs and egg—and that the flavor is slightly piquant—is universally agreed, but the consistency is a matter of debate. There's the “chunky mayonnaise” camp—think rémoulade or tartar sauce, and there's the looser, more vinaigrette-style camp.

What sauce goes with hard boiled eggs? ›

Condiments – mustard, soy sauce, hot sauce, or salad dressing add easy flavor to eggs.

What does gribiche mean in French? ›

gribiche (uncountable) A mayonnaise-style cold egg sauce of French origin, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.

Where is gribiche from? ›

This sauce dates back to the early 20th century when the “mother sauces” were established by French chefs Marie Antoine-Carême and Auguste Escoffier. Although gribiche is not considered a foundational sauce in the French culinary sphere, it originates as a variant of the egg-based “mother sauce,” hollandaise.

Why is it called Russian sauce? ›

A mayonnaise-based recipe is documented in 1914. The condiment came to be called "Russian" since the original recipe included caviar, a staple of Russian cuisine. Local historians claim that the mayonnaise-based version was invented in Nashua, New Hampshire, by James E. Colburn in the 1910s.

What is the meaning of sauce Americaine? ›

Sauce américaine (pronounced [sos ameʁikɛn]; French for 'American sauce') is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock.

What does egg sauce taste like? ›

Egg yolk sauce is a luscious, velvety sauce made from egg yolks, often combined with other ingredients such as butter, cream, and seasonings. It is known for its smooth texture and rich, savory flavor, making it a popular choice for enhancing the taste of numerous dishes.

Is Worcestershire sauce good on boiled eggs? ›

The trick is to begin with perfectly cooked hard-boiled eggs, aiming for tender whites and creamy yolks. From there, it's all about amping up the seasoning with a good-quality mayo, a squeeze of lemon, a spoonful of Dijon mustard, and a few dashes of Worcestershire sauce.

Why do they put eggs in crab boil? ›

One of the oft-overlooked proteins in seafood boils is eggs. These are great as they help soak up the flavors and thus add more flavor to the meal. You can boil the eggs at any point during the cooking process. Adding them towards the end helps, ensure they get all of the right flavors from other ingredients.

What is the word sauce in French? ›

sauce, la ~ (f) sauce, the ~ Noun. gravy, the ~ Noun.

What is the meaning of sauce in French? ›

[ˈsɔːs ] noun. (to eat) sauce f. pasta with tomato sauce des pâtes à la sauce tomate.

What sauce is also called Dutch sauce? ›

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Why is hollandaise sauce called Dutch sauce? ›

According to history, France couldn't produce its own butter during the First World War and imported it from Holland – which led to it being known as Hollandaise.

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