Sauce Gribiche Recipe

How to make sauce gribiche

To learn more about this recipe, read the related story, "Son of a Biche," in Tasting Table's National edition. 

Recipe from the Tasting Table Test Kitchen

Sauce Gribiche
4.6 from 9 ratings
Sauce gribiche, made with hard-boiled eggs and mayonnaise, is the latest condiment of choice. Chefs around the country have recently been putting their sauce gribiche to fresh use.
Prep Time
Cook Time
Total time: 27 minutes
  • Ice
  • 2 large eggs
  • 1 garlic clove, roughly chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 6 cornichons, roughly chopped, plus 1 tablespoon pickle juice from the jar
  • ¼ cup canola or grapeseed oil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon capers, rinsed
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped tarragon
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  1. Fill a small bowl with ice and water and set aside. Bring a small saucepan filled with water to a boil over high heat. Reduce the heat to medium and use a slotted spoon to slowly lower the eggs, one at a time, into the water. Simmer for 7 minutes, turn off the heat, and use the slotted spoon to transfer the cooked eggs to the ice water. Once the eggs are cool enough to handle, gently roll them on a counter to crack the shell, then peel it away (be careful, as the egg yolks are still semisoft in the center). Place the eggs in the bowl of a food processor.
  2. To the food processor bowl, add the garlic, mustard, lemon juice and pickle juice and pulse 3 times, just enough to break up the eggs slightly. Into a liquid measuring cup, add the canola and olive oils, then add the oils to the food processor in a slow and steady stream while pulsing the egg mixture until the sauce is thick and chunky, about 15 to 20 pulses. Add the cornichons and capers, then pulse a couple of times to combine. Transfer the mixture to a medium bowl and stir in the parsley, chives, tarragon, salt and pepper. Serve with simple cooked vegetables, like blanched green beans, steamed asparagus and boiled potatoes.
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