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”.
Made by Véronique
Published at 2021-08-31, this recipe is for 2 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
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.
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!
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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