Wayne Gisslen

Sauce Gribiche

Preparation info

  • 1½

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
6 6

Method

  1. Mash the yolks or force them through a sieve into a bowl.
  2. Add the mustard, salt, and pepper, and mix well.
  3. As when making mayonnaise, very gradually beat in the olive oil a few drops at a time at first. Because the cooked yolks do not enable a stable emulsion like raw yolks do, the mixture curdles

Per 1 fl oz (29.57 mL): Calories, 180; Protein, 2 g; Fat, 19 g (96% cal.); Cholesterol, 50 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 70 mg.