Sauce Gribiche

Sauce Gribiche

Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce? — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It’s just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like beef tongue, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.
  • Total:
  • Serves: 1 person



  1. Step 1

    Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
  2. Step 2

    Fold in the cornichons, capers and eggs.
  3. Step 3

    Stir in the parsley and tarragon, and season to taste with salt and black pepper.