| Sauce gribiche | |
| Type: | Sauce |
| Course: | Condiment |
| National Cuisine: | French cuisine |
| Creators: | --> |
| Main Ingredient: | Hard-boiled egg yolks, mustard, vegetable oil |
| Minor Ingredient: | Chopped vegetables, capers, parsley, tarragon |
| Similar Dish: | Mayonnaise |
French: 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, French: sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head,[3] [4] tripe,[5] or cold terrine. Modern variations pair French: sauce gribiche with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.