Sauce Gribiche
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About ¾ cup
- ½teaspoon salt
- 1tablespoon Dijon mustard
- 1tablespoon wine vinegar
- 3tablespoons olive oil
- 1tablespoon capers
- 2cornichons, finely chopped
- 1hard-boiled egg, finely chopped
- Freshly ground pepper
- 1tablespoon chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)
293 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 289 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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- Step 1
In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.
Private Notes
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Cooking Notes
Dave
Put the hard-cooked eggs through a potato ricer to get a really fine (and uniform) texture.
Great technique for egg salad, too.
Michele
I ate yesterday at db bistro in nyc and had for a first course asparagus with gribiche sauce. I came home looking for a good recipe for gribiche, and found this one. It's terrific and easy! Chop everything very finely and whisk in the olive oil at the end as if you were making a mayonnaise. Then, when you're ready to serve, add the parsley. I grilled the asparagus and then chopped it into 2-inch pieces, spread the sauce on the bottom of a platter, then piled the asparagus on top.
Tom Dorrance
Yeah, me, too.
I had this tonight at 80 Thoreau Restaurant, Concord MA.
It was the 1st course in the 4-Course Asparagus Diner Menu.
They grilled the Asparagus and laid it on a bed of this sauce with
Smoked swordfish fritters, saffron and topped with new Spring greens.
O. M. G. This is what food should be.
Mem
We keep this on hand and use it like mayo on sandwiches, fish, Niçoise, veggies, etc. Num!
Karen
I know this recepe as "Frankfurter Green Sauce" with more fresh fine chopped herbs as dill, parsley, and chives is added to this base recepe. It is served to plain dished like cooked or baked potatoes in the German area around Frankfurt and Cologne. My family loves this sauce because it fits to a lot of things from vegetable to steaks and much more.
Alex
Did it in small food processor. Delicious with asparagus.
cparisgirl
Calamar frit , sauce gribiche, citron jaune. Saw this on a Paris menu, sounds like a beautiful apero!
magnamosa
I had this sauce at the beautiful Saffire Freycinet Resort in eastern Tasmania. They serve it over fresh picked greens with shaved longfarm ham which i topped with a soft poached egg as this is breakfast. absolutely delish!!!
Anna
I will double up next time as it was too little for the vitamix to chop finely. Still very tasty
NapaChefBurt
I recommend putting the egg through a food mill.
Cyril
This sauce is also a classic with ‘’pot-au-feux’’ (french braised beef and vegetables). I often do a variation with the same ingredient: separate the egg yoke, mix with mustard and beat it to a mayonnaise. Cook the egg white in a fry pan. Mix the mayonnaise and capers in a small mixer until it takes a white color, then add up the diced cooked egg white and the rest of incredients.
al key
Goes great with blanched leeks and breadcrumbs. (Use small leeks)
B
Toddler enjoyed this sauce with peas. (Not bad, really!) Also, with egg whites, like a saucier version of deviled eggs.
Wispy
This is great with steamed asparagus.
k
Add lemon zest
Debbie
Such a seemingly simple recipe. I wish someone had warned me how good it was. I went from "tasting" to "eating" without even realizing it.
JB
Use this sauce with boiled artichokes (dip the artichoke leaves in it).
annporotti
use this sauce on really good fingerling potatoes.
Karen
I know this recepe as "Frankfurter Green Sauce" with more fresh fine chopped herbs as dill, parsley, and chives is added to this base recepe. It is served to plain dished like cooked or baked potatoes in the German area around Frankfurt and Cologne. My family loves this sauce because it fits to a lot of things from vegetable to steaks and much more.
Alex
Did it in small food processor. Delicious with asparagus.
June
So easy and delicious. First time out it's for cold poached salmon. It will be a regular in the rotation for all sorts of stuff!
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