Sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.
Sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head, or tripe.
- ^ Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18
- ^ August Escoffier L'Aide-Memoire Culinaire (Original edition 1919) pg.52
- ^ David, E. (1960). "French Provincial Cooking" (1999 edition) p.120
- ^ "Larousse Gastronomique" (2001).
- ^ Le tabliers de sapeurs