Sauce Gribiche
Cold emulsion sauce from the classical French repertoire — “mayonnaise’s zippy cousin.” Uses hard-boiled yolks (not raw) as emulsifier. Referenced in Larousse Gastronomique, championed by Jacques Pépin.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Hard-boiled eggs | 3 large (~180 g) |
| Dijon mustard | 10 g |
| White wine vinegar | 15 ml |
| Extra-virgin olive oil | 120 ml |
| Cornichons, finely chopped | 30 g (~6 small) |
| Capers, drained and chopped | 20 g |
| Flat-leaf parsley, chopped | 8 g |
| Fresh tarragon, chopped | 3 g |
| Fresh chives, chopped | 3 g |
| Fine sea salt | 2 g |
| Black pepper | to taste |
Method
- Boil eggs 10 min. Ice bath, peel, separate yolks from whites.
- Mash 2 yolks with mustard, vinegar, salt, and pepper until smooth.
- Drizzle in olive oil very slowly, whisking as if making mayonnaise. Should become thick and creamy.
- Finely chop egg whites and remaining yolk. Fold in.
- Add cornichons, capers, and herbs. Stir gently.
- Refrigerate 30 min before serving — flavours improve.
Notes
Saveur’s version adds one anchovy mashed into the yolks — excellent depth. Keeps 1 day.
Pairs with: Poached fish (especially hake), asparagus, cold roast chicken, boiled potatoes, tête de veau.
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