Sauce gribiche

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Sauce gribiche
Sauce gribiche
Associated national cuisineFrench cuisine
Main ingredientsHard boiled egg yolks, mustard, vegetable oil
Ingredients generally usedChopped vegetables, capers, parsley, tarragon
Similar dishesMayonnaise

Sauce gribiche is a cold egg sauce in 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.[1][2]

Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head,[3][4] tripe,[5] or cold terrine. Modern variations may see sauce gribiche paired with vegetables, too, such as asparagus, charred lettuce or leeks, or even served as a dip.

See also[edit]


  1. ^ Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18
  2. ^ August Escoffier, L'Aide-Memoire Culinaire (Original edition 1919) pg.52
  3. ^ David, E. (1960). "French Provincial Cooking" (1999 edition) p.120
  4. ^ "Larousse Gastronomique" (2001).
  5. ^ Le tabliers de sapeurs