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Sauce gribiche over asparagus on a plate next to a bowl of the sauce with a spoon and a bowl of salt and pepper.
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Sauce Gribiche

Creamy, chunky, and briny all at once, this tasty sauce is an easy way to dress up everything from steamed asparagus to leftover potatoes.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Sauce
Cuisine: French
Diet: Gluten Free, Vegetarian
Servings: 10 servings (1 3/4 cups)
Author: Abigail Chipley

Ingredients

  • 4 large hard-boiled eggs, cooled, peeled, and halved
  • Kosher salt
  • Freshly-ground black pepper
  • 2 tablespoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons capers, drained and roughly chopped
  • 1/4 cup finely chopped cornichons (about 6)
  • 3 tablespoons chopped tarragon
  • 2 tablespoons chopped parsley

Instructions

  • Make the sauce base. Scoop out egg yolks into a medium bowl and mash well with a fork. Season the yolks with a good pinch (about 1/2 teaspoon each) Kosher salt and black pepper. Add mustard and vinegar, mashing to incorporate. Then slowly drizzle in the oil and continue whisking with the fork until incorporated.
  • Add texture. Stir in shallots, capers, and cornichons. Finely chop the egg whites and fold into the sauce.
  • Stir in herbs. Just before serving, stir in chopped tarragon and parsley. Season to taste with additional salt and pepper.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Make Ahead: Sauce gribiche can be made up to 2 days ahead. Cover and chill. Bring to room temperature before using.

Nutrition

Calories: 166.2kcal | Carbohydrates: 2g | Protein: 3.2g | Fat: 16.4g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 11.1g | Cholesterol: 74.6mg | Sodium: 151.5mg | Potassium: 107.7mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 271.4IU | Vitamin C: 2.4mg | Calcium: 38.7mg | Iron: 1.2mg

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