Sauce gribiche


A French sauce gribiche is a mayonnaise-like sauce with capers and fresh herbs. The sauce gribiche is served in France with “poule au pot”.

20 minutes 2 people Side dishes 70 calories p.p.
Sauce gribiche


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  • 1 hard-boiled boiled egg
  • 1 teaspoon smooth mustard
  • 100 ml sunflower or olive oil
  • few sprigs of fresh parsley
  • few sprigs of fresh tarragon
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 1 tablespoon gherkins
  • salt and pepper to taste
Sauce gribiche ingredients
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Kitchen equipment

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  • small saucepan
  • chopping board & chef's knife
  • medium bowl
  • fork
  • little whisk


20 minutes 2 people Side dishes 70 calories p.p.

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Preparation – 10 minutes

Boil an egg for about 6-7 minutes, make sure it is not overcooked for best results.

Squeeze the juice from a lemon and wash the fresh parsley and tarragon if necessary.

Sauce gribiche
Sauce gribiche

Finish the sauce gribiche – 10 minutes

Chop the parsley and tarragon as finely as possible. Finely chop the capers and gherkins.

Mash the egg yolk with a fork and use a small whisk to mix it with a teaspoon of mustard. Add the oil drop by drop and keep mixing until a sauce is formed.

If you add the oil too quickly, the sauce will not mix as well. Stir in the lemon juice, chopped parsley, tarragon, gherkins and capers.

Finely chop the egg white and stir it in as well. Season the sauce with salt and pepper. Enjoy your dinner!

Sauce gribiche: frequently asked questions

Where does sauce gribiche come from?

Sauce gribiche comes from France, Europe.

What is sauce gribiche served with?

Sauce gribiche is usually served in France with “poule au pot”, or a whole cooked chicken. This sauce is also served with “pot au feu”, fish terrines and asparagus. It is also delicious with cold meats.

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