Sauce Gribiche


  • 1 egg yolk
  • Salt and freshly ground black pepper
  • 1 teaspoon prepared mustard, preferably Dijon or Düsseldorf
  • 3 tablespoons wine vinegar
  • ½ cup olive oil
  • ½ cup vegetable oil
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon finely chopped onion
  • ¼ teaspoon dried thyme
  • 3 tablespoons chopped chives
  • ¼ cup finely chopped parsley
  • 1 teaspoon finely chopped fresh tarragon or ½ teaspoon dried tarragon
  • 1 hard-cooked egg, sieved or finely chopped
  • ¼ cup cold water, approximately


  1. This sauce is made like a mayonnaise. Place the egg yolk in a mixing bowl and add salt and pepper to taste, the mustard and vinegar. Immediately begin whipping the mixture with a wire whisk or rotary beater. Add the oil, a few drops at a time, then continue to add it in a steady stream, beating constantly. The sauce should become thicker all the time.

  2. Stir in the remaining ingredients, adding only enough water to make a thin sauce.