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French Sauce Gribiche served on a plate

French Sauce Gribiche

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French Sauce Gribiche is a thick, chunky emulsion made by whisking mashed hard-boiled egg yolks with Dijon mustard and neutral oil, folded with chopped herbs and pickles. This tangy sauce enhances cold chicken, steamed vegetables, or fish with its briny, herby flavor. The key to success is slowly adding oil dropwise while whisking to form a stable emulsion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Condiment
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 4 whole hard-boiled eggs Use medium or large eggs; peel after cooling
  • 1.5 teaspoons Dijon mustard Stabilizes the emulsion
  • 0.5 cup neutral oil Vegetable or grapeseed oil preferred
  • 1 tablespoon white wine vinegar Champagne or apple cider vinegar can be used
  • 2 tablespoons cornichons Finely chopped to 2-3mm pieces
  • 1 tablespoon capers Drained and finely chopped
  • 1 whole shallot Minced
  • 2 tablespoons fresh tarragon Chopped to 2-3mm
  • 2 tablespoons fresh parsley Chopped to 2-3mm
  • 1 tablespoon fresh chives Chopped to 2-3mm
  • salt To taste, added after emulsifying
  • black pepper To taste, added after emulsifying

Method
 

  1. Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, cover pot, remove from heat, and let sit for 10-12 minutes to make firm yolks.
    4 whole hard-boiled eggs
  2. Transfer eggs to an ice bath for 5 minutes to stop cooking. Peel eggs under running water to remove shells cleanly without tearing the whites.
    4 whole hard-boiled eggs
  3. Separate yolks from whites. Mash yolks smooth in a mixing bowl, then add Dijon mustard and whisk until combined into a thick paste.
    4 whole hard-boiled eggs, 1.5 teaspoons Dijon mustard
  4. Add oil dropwise while whisking vigorously for the first 2 minutes to form the emulsion. Then increase to a thin stream once the sauce thickens and becomes glossy.
    0.5 cup neutral oil
  5. Chop egg whites finely. Pat dry and finely chop cornichons and capers. Chop fresh herbs to 2-3mm pieces. Fold the egg whites, pickles, capers, shallots, vinegar, salt, and pepper into the sauce evenly.
    4 whole hard-boiled eggs, 2 tablespoons cornichons, 1 tablespoon capers, 1 whole shallot, 1 tablespoon white wine vinegar, 2 tablespoons fresh tarragon, 2 tablespoons fresh parsley, 1 tablespoon fresh chives, salt, black pepper

Notes

  • Use firm yolks for a thick, chunky sauce without grey rings.
  • Add oil slowly during emulsification to prevent breaking the sauce.
  • Store in an airtight container in the fridge and stir before serving to recombine any separated oil.

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