Sauce Gribiche

Basic Recipe 11

Preparation info

  • Makes

    300 ml

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 2 yolks Free-range hard-boiled eggs
  • 1tsp Dijon mustard
  • 250ml Vegetable oil
  • 25ml White wine vinegar
  • 30g Capers, rinsed and finely chopped
  • 30g Gherkins, finely chopped
  • 5g Chopped herbs, equal quantities of parsley, chive, tarragon and chervil
  • 1 Lemon
  • Salt
  • Freshly ground pepper


    Place the hard-boiled egg yolks and mustard in a bowl and mix to a paste. Whisk in the oil in a slow, steady stream until fully incorporated. Add the vinegar and fold in the capers, gherkins and chopped herbs. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon. Refrigerate the sauce gribiche until ready to use.