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Sauce Gribiche, recette traditionnelle Recipe

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4 from 7 reviews

Sauce Gribiche is a classic French cold egg sauce made with hard-boiled eggs, mustard, capers, pickles, fresh herbs, and a delicate mayonnaise base. This tangy and herby condiment is perfect for accompanying cold meats, fish, or vegetables, offering a flavorful twist to any dish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: French
  • Diet: Gluten Free

Ingredients

Eggs and Mayonnaise Base

  • 2 eggs
  • 25 cl sunflower oil
  • 1 tablespoon mustard
  • 1 teaspoon cider vinegar or red wine vinegar

Additional Ingredients

  • 2 tablespoons capers
  • 4 cornichons (small pickles)
  • 1 tablespoon tarragon or chives
  • 1 tablespoon parsley
  • Salt and pepper, to taste

Instructions

  1. Cook the eggs: Place the eggs in a pot of boiling water and cook for 9 minutes until hard-boiled. Then immediately transfer the eggs to a bowl of ice-cold water to stop the cooking process and cool completely.
  2. Prepare the eggs: Peel the cooled eggs and cut them in half. Separate the yolks into a small bowl and roughly chop the egg whites, setting them aside for later use.
  3. Make the mayonnaise base: Add the mustard to the egg yolks. Season with salt and pepper. Mash everything together thoroughly to form a smooth paste. While continuously whisking, slowly pour in the sunflower oil in a thin stream to emulsify and create a creamy mayonnaise.
  4. Add remaining ingredients: Incorporate the chopped egg whites, capers, finely diced cornichons, and finely chopped tarragon (or chives) and parsley into the mayonnaise.
  5. Season and chill: Add additional salt and pepper to taste. Mix well to combine all flavors evenly. Chill the sauce in the refrigerator until ready to serve.

Notes

  • Use fresh eggs for better taste and texture.
  • The sauce can be adapted using different herbs like chives or dill to complement your dish.
  • Traditional Sauce Gribiche is served cold, so make sure to refrigerate before serving.
  • It pairs beautifully with cold boiled meats, steamed vegetables, or fish dishes.
  • For a lighter version, substitute sunflower oil with a light olive oil or reduce the amount of oil slightly.

Find it online: https://cheftinaskitchen.com/sauce-gribiche-recette-traditionnelle-recipe/