📝 About This Recipe
A masterpiece of French culinary heritage, Sauce Gribiche is a cold egg sauce that elevates the humble hard-boiled egg into a sophisticated, velvety emulsion. Unlike mayonnaise which uses raw yolks, this version utilizes cooked yolks mashed with mustard and oil to create a rich, tangy base studded with crunchy aromatics. It is the quintessential companion for spring vegetables, poached fish, or the traditional tête de veau, offering a bright, herbaceous punch that awakens the palate.
🥗 Ingredients
The Egg Base
- 3 pieces Large eggs (hard-boiled exactly 9 minutes, then shocked in ice water)
- 1 tablespoon Dijon mustard (smooth, high-quality French style)
- 3/4 cup Neutral oil (grapeseed or canola oil for a stable emulsion)
- 2 tablespoons Extra virgin olive oil (for a hint of fruity depth)
Aromatics and Acid
- 1.5 tablespoons Sherry vinegar (or red wine vinegar)
- 3 tablespoons Cornichons (finely minced)
- 1 tablespoon Capers (drained, rinsed, and roughly chopped)
- 1 small Shallot (peeled and very finely minced)
Fresh Herbs and Seasoning
- 1 tablespoon Fresh Tarragon (leaves only, finely chopped)
- 1 tablespoon Fresh Chervil (or substitute with parsley; finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced into rounds)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Place the 3 eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover, and let sit for 9 minutes for a perfect hard-set yolk that isn't chalky.
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2
Prepare an ice bath. Once the 9 minutes are up, transfer the eggs to the ice bath for 5 minutes to stop the cooking process and make peeling easier.
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3
Peel the eggs carefully. Halve them lengthwise and separate the firm yolks from the whites.
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4
Finely chop the egg whites until they resemble small pebbles and set them aside in a small bowl.
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5
In a medium mixing bowl, place the cooked yolks and the Dijon mustard. Using a sturdy whisk or the back of a fork, mash them together into a smooth, thick paste.
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6
Slowly begin to whisk in the neutral oil, one drop at a time initially, as if you were making a mayonnaise. This builds the structural foundation of the sauce.
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7
Once the emulsion begins to thicken and look glossy, you can add the remaining neutral oil and olive oil in a thin, steady stream while whisking constantly.
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8
Whisk in the sherry vinegar. The sauce should thin out slightly and take on a bright, creamy appearance.
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9
Fold in the finely minced cornichons, chopped capers, and minced shallots using a rubber spatula.
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10
Add the reserved chopped egg whites back into the mixture, stirring gently to combine.
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11
Fold in the fresh tarragon, chervil (or parsley), and chives. The sauce should be flecked with vibrant green.
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12
Season with kosher salt and freshly cracked black pepper. Taste and add a few more drops of vinegar if you prefer a sharper finish.
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13
Let the sauce rest at room temperature for 15 minutes before serving to allow the flavors of the shallots and herbs to marry.
💡 Chef's Tips
For the best texture, ensure your hard-boiled yolks are completely cool before mashing; warm yolks can cause the oil to separate. If the sauce feels too thick, whisk in a teaspoon of warm water or extra vinegar to loosen it to your desired consistency. Always hand-chop your ingredients rather than using a food processor to maintain the distinct 'chunky' character that defines a Gribiche. Avoid using a very strong extra virgin olive oil for the entire oil volume, as its bitterness can overwhelm the delicate herbs. If your emulsion breaks, start with a fresh teaspoon of mustard in a clean bowl and slowly whisk the broken mixture into it.
🍽️ Serving Suggestions
Serve generously over warm, steamed leeks or roasted white asparagus for a classic French appetizer. Pair as a dipping sauce for crispy fried calamari or panko-crusted schnitzel. Spoon over cold poached salmon or seared scallops for a refreshing summer main course. Use as a sophisticated spread on a roast beef sandwich or a crusty baguette with ham. Accompany with a crisp, high-acidity white wine like a Sancerre or a dry Riesling.