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Sauce Gribiche

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Nik Sharma

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Sauce Gribiche

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Sauce gribiche is a classic French sauce served cold. Its briny flavor is mixed with the bright flavor of Dijon mustard. It’s great with seafood, but I also like to add it to my veggie burgers and sandwiches.

Ingredients

4 large hard-boiled eggs, at room temperature

1 Tbsp Dijon mustard

1/3 cup/80 ml extra-virgin olive oil (see Notes)

1 Tbsp sherry or white wine vinegar or more if needed

3 cornichons, minced

1 shallot, minced

1 garlic, minced or grated

1 Tbsp brined capers

2 Tbsp flat-leaf parsley

1 tsp ground black pepper

fine sea salt

Instructions

  1. Separate the yolks from the whites. Place the yolks in a medium mixing bowl. Mince the whites and keep aside.
  2. Mash the yolks with the mustard using a fork.
  3. Drizzle the olive oil in a steady stream and whisk with the fork until smooth and emulsified.
  4. Whisk in the vinegar.
  5. Add the egg whites, cornichons, shallot, garlic, capers, parsley, and black pepper. Mix well—taste and season with salt. Add more vinegar if needed. This sauce can be made a day ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Notes

  • Extra-virgin olive oil can leave a bitter aftertaste in emulsions. To avoid this, use a neutral oil like grapeseed.
  • To spice things up, I sometimes add 2 Tbsp each of chopped chives and tarragon to the sauce, in addition to the parsley.
  • You can use whole grain or smooth Dijon mustard.

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