Recipe: Gribiche Sauce

Name: Gribiche Sauce
Prep time: 10 min
Total time: 70 min
Cuisine: French
Ingredients: 3 hard-boiled eggs; 1 tablespoon of mustard; 3 dl of peanut or rapeseed oil; 1 tablespoon of alcohol or rice vinegar; salt and ground pepper; 1 tablespoon of chopped cornichons; 1 tablespoon of capers; 1 tablespoon of chopped chives; 1 tablespoon of chopped tarragon; 1 tablespoon of chopped chervil

By chef patrick Asfaux 4.9/5 (18 reviews) · 🍳 15 made it

Recipe Gribiche Sauce - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 10 min

Rest 1h

Total 1h10

Gribiche sauce successfully accompanies veal feet, veal head, etc.

Three egg yolks make a classic mayonnaise base, then you fold in diced cornichons, capers and three fresh herbs (chives, tarragon, chervil). It's a cold sauce best prepared one hour after bringing your eggs to room temperature. Serve it with cooked offal (feet, head), cold fish or soft-boiled eggs.

Ingredients

3 hard-boiled eggs
1 tablespoon of mustard
3 dl of peanut or rapeseed oil
1 tablespoon of alcohol or rice vinegar
salt and ground pepper
1 tablespoon of chopped cornichons
1 tablespoon of capers
1 tablespoon of chopped chives
1 tablespoon of chopped tarragon
1 tablespoon of chopped chervil

Step-by-step directions

To succeed with gribiche sauce it is important to ensure that all ingredients are at the same temperature before mixing them. Take them out of the refrigerator 1 hour before preparation.

1 Crush 3 hard-boiled egg yolks into a puree then add the mustard and mount the mayonnaise with the 3dl of oil.

2 Add the vinegar, salt and pepper then incorporate the chopped cornichons, capers, chopped herbs then the hard-boiled egg whites cut finely.

There you have it, your gribiche sauce is ready!

Chef Patrick's Comment

As a supplement here is the account of its creation: In a salad bowl place 3 cooked yolks 1 tablespoon of strong Dijon mustard, salt and ground pepper then crush while adding olive oil when everything is nice and creamy then add fine vinegar tarragon and chopped chervil and non-pareil capers you can add a little Worcestershire sauce to strengthen the whole. Official recipe universal dictionary joseph Favre (the ultimate reference) and Escoffier adds co

Frequently asked questions

Can fresh tarragon be replaced with dried tarragon?

Yes, but use half the amount. Dried tarragon is stronger. Start with one teaspoon, taste, adjust. Fresh herbs add brightness; dried ones need a lighter hand or they overpower the sauce. Better to use fresh chervil if you can't find fresh tarragon.

How long does gribiche sauce keep in the fridge?

Three to four days maximum in an airtight container. The egg yolk mayonnaise base doesn't improve with age. Herbs oxidize quickly and the sauce loses its fresh appeal. Make it the day before serving. Don't freeze it - mayonnaise splits when thawed.

Why does the mayonnaise break when adding oil?

Temperature mismatch. Your egg yolks and oil must be the same warmth, so bring everything out one hour ahead. If it breaks anyway, start fresh with a new yolk, whisk it smooth, then slowly drizzle in your broken sauce while stirring constantly. Patience beats speed here.