📝 About This Recipe
A masterpiece of traditional French bistro cooking, Sauce Gribiche is a sophisticated, cold emulsified sauce that transforms humble hard-boiled eggs into a rich, tangy, and textural marvel. Unlike a standard mayonnaise, it uses cooked yolks as a base, resulting in a creamy yet chunky consistency punctuated by the sharp snap of cornichons and capers. It is the quintessential companion for white asparagus, poached fish, or the classic tête de veau, offering a bright acidity that cuts through richness beautifully.
🥗 Ingredients
The Egg Base
- 3 pieces Large eggs (boiled for exactly 9-10 minutes)
- 1 tablespoon Dijon mustard (smooth, high-quality French variety)
- 3/4 cup Neutral oil (grapeseed or light sunflower oil)
- 1/4 cup Extra virgin olive oil (fruity and mild)
The Acid & Texture
- 2 tablespoons Sherry vinegar (or red wine vinegar)
- 3 tablespoons Cornichons (finely minced)
- 1 tablespoon Nonpareil capers (drained and roughly chopped)
Fresh Herbs & Seasoning
- 1 tablespoon Fresh parsley (finely chopped flat-leaf)
- 1 tablespoon Fresh chervil (finely chopped)
- 1 teaspoon Fresh tarragon (finely chopped)
- 1 tablespoon Fresh chives (thinly sliced into rounds)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Freshly cracked black pepper (fine grind)
👨🍳 Instructions
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1
Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately reduce to a simmer and cook for 9-10 minutes until hard-boiled.
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2
Transfer the eggs to an ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.
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3
Peel the cooled eggs and separate the yolks from the whites. Set the whites aside on a cutting board.
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4
Place the cooked yolks in a medium mixing bowl. Use a fork or a fine-mesh sieve to mash them into a fine, smooth paste.
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5
Whisk the Dijon mustard and sherry vinegar into the egg yolks until the mixture is uniform and pungent.
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6
Combine the neutral oil and olive oil in a measuring cup with a spout. This blend ensures the sauce isn't too heavy or bitter.
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7
While whisking constantly, begin adding the oil to the yolk mixture drop by drop. This initial slow addition is crucial for a stable emulsion.
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8
Once the sauce begins to thicken and look glossy, you can increase the oil flow to a very thin, steady stream, whisking vigorously throughout.
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9
Finely mince the reserved egg whites until they are about the size of small peas or confetti.
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10
Fold the minced egg whites, cornichons, and chopped capers into the thickened yolk base using a rubber spatula.
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11
Gently stir in the fresh parsley, chervil, tarragon, and chives until the green herbs are evenly distributed.
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12
Season with kosher salt and freshly cracked black pepper. Taste and add a splash more vinegar if you prefer a sharper finish.
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13
Let the sauce sit at room temperature for 15 minutes before serving to allow the flavors of the herbs and aromatics to meld.
💡 Chef's Tips
Ensure your egg yolks are fully cooked but not chalky; a slight jammy center is okay, but firm is traditional for the best emulsion. If the sauce feels too thick after adding the oil, whisk in a teaspoon of warm water to loosen it to a spoonable consistency. Always hand-chop your herbs and egg whites rather than using a food processor to maintain the characteristic chunky texture. If the emulsion breaks, whisk a teaspoon of mustard with a tablespoon of warm water in a clean bowl, then slowly whisk the broken sauce into it. For the best flavor, use the sauce within 24 hours, as the fresh herbs will begin to oxidize and lose their vibrancy.
🍽️ Serving Suggestions
Serve generously over steamed white or green asparagus for a classic springtime appetizer. Pair with cold poached salmon or trout to add a bright, acidic contrast to the oily fish. Use as a sophisticated dipping sauce for crispy fried artichokes or calamari. Spread onto a roast beef sandwich or serve alongside a warm potato salad for a French picnic vibe. Accompany with a crisp, dry white wine like a Sancerre or a Chablis to complement the vinegar and herbs.