Sauce gribiche
Elevate your cooking journey with our sauce gribiche recipe. This cold French egg sauce has a creamy texture similar to mayonnaise, but the inclusion of fresh herbs makes it extra tasty. Ideal served with asparagus or seafood, our sauce gribiche combines chilli, mustard, and capers for bold flavours and a mild heat.
Ingredients
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3
Eggs
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200 ml
Rapeseed oil
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1
Fresh green chilli
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2 dl
Fresh herbs, such as parsley, chives, and dill, chopped (about 30 g)
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1 tbsp
Dijon mustard
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1 tsp
Salt
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1 tsp
White wine vinegar
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¼ tsp
Coarsely ground black pepper
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3 tbsp
Capers
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To serve
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500 g
Fresh asparagus
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1 pot
Fresh chervil
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75 g
Parmesan cheese
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Instructions
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Heat the rapeseed oil to 65 °C and use a thermometer to check the temperature as you go. This helps the sauce thicken properly and keeps the emulsion stable. If the oil is not warm enough, the sauce may stay thin. If it gets too hot, the sauce can split.
Pat the herbs dry well before blending them into the oil. Any leftover water can dilute the mixture and affect the texture of the sauce. The drier the herbs, the better the sauce will blend and thicken.
Pour the herb oil into the blender in a slow, steady stream to help the sauce emulsify smoothly. Keep the blender on low speed and avoid adding the oil too quickly, as this can cause the sauce to split.
FAQ: Questions about sauce gribiche
Mastering sauce gribiche is fairly easy, but there are specific steps worth taking to prevent it from splitting. Our answers to some of the most frequently asked questions will guide you towards a sauce that is creamy, tangy, and smooth.
What is sauce gribiche?
Sauce gribiche is a cold French sauce made with hard-boiled eggs, mustard, vinegar, and oil. It has a creamy texture and tangy taste, and is often finished with ingredients such as capers, herbs, and chopped egg whites for extra flavour and texture. Unlike mayonnaise, it is made with cooked egg yolks rather than raw ones.
What is the difference between sauce gribiche and tartar sauce?
Although sauce gribiche and tartar sauce are similar, they differ in both base and texture. Tartar sauce is usually made with a mayonnaise base and has a smoother, creamier texture, often with pronounced lemon and pickle flavours. Sauce gribiche is made with hard-boiled egg yolks, mustard, vinegar, and oil, giving it a more traditional egg-based base. It is also typically more textured, with herby, mustardy flavours and a slightly chunkier finish.
How long does sauce gribiche last in the fridge?
If stored in an airtight container in the fridge, sauce gribiche will stay fresh for 3 to 5 days. This sauce does not have a long shelf life as it contains fresh ingredients like raw egg and fresh herbs. These ingredients spoil quickly, so it is best to enjoy the sauce within a few days of cooking. Aim to keep the gribiche at a temperature between 0-4 °C.
Can I freeze sauce gribiche?
Sauce gribiche should not be frozen, as this can ruin the emulsion and the silky texture the sauce should have. Instead, use the sauce within 3-5 days, and store any leftover sauce in an airtight container in the fridge.
What can I serve with sauce gribiche?
Serve sauce gribiche with asparagus, boiled potatoes, seafood, chicken, steak, or roast beef. Its creamy, tangy, herby flavour pairs beautifully with everything from vegetables to fish and meat, adding both freshness and richness to the plate.
Nutritional values per serving
Energy:
517 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 4.1 g |
| Protein | 11.7 % | 14.9 g |
| Fat | 85.6 % | 50 g |
| Carbohydrates | 2.7 % | 3.4 g |
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Homemade sauce gribiche with fresh herbs and capers
Enter the world of culinary elegance with our sauce gribiche recipe, guaranteed to impress friends and family. This classic French sauce is rustic in style, made with hard-boiled eggs, mustard, vinegar, and chopped egg whites for a texture that is both creamy and slightly chunky.
Enjoy this piquant emulsion with bright notes of herbs and capers, bringing freshness, flavour, and a touch of sophistication to the table. Made from simple ingredients, sauce gribiche is a wonderful way to add colour, vibrancy, and lively flavour whenever a dish needs a little more spark.
Bright, tangy, and a little spicy from herbs, mustard, and green chilli
Fresh parsley, chives, and dill give this sauce gribiche its vibrant green hue and unmistakably herby freshness. Dijon mustard adds a tangy sharpness, while green chilli offers a warming heat that rounds out the flavour without overpowering the sauce. Blended into the creamy egg-based emulsion, these ingredients create a vibrant interplay of freshness, piquancy, and subtle spice, making the sauce feel both bright and rich at the same time.
Paired with tender asparagus and grated cheese
Sauce gribiche is especially popular with green asparagus, and it is easy to see why. The fresh, slightly grassy flavour of asparagus works exquisitely with the sauce’s creamy texture and piquant notes, while its natural bitterness is softened by the richness of the emulsion. A final scattering of grated cheese adds a savoury, salty finish that melts gently into the warm asparagus and rounds out the bright, tangy flavours of the sauce.
If you want to try more recipes with asparagus, be sure to check out asparagus carbonara, asparagus with miso butter, and gnocchi with asparagus.
A green twist on a French classic
This sauce gribiche stays rooted in the French original while leaning more heavily into fresh herbs. By using a more generous amount of parsley, chives, and dill, the sauce becomes fresher, greener, and more aromatic. Parsley brings a clean, peppery freshness, chives add a mild onion note, and dill contributes a delicately fresh, citrus-like taste. They give the sauce a more pronounced flavour and a vivid appearance, creating a twist that feels both bright and elegant while staying true to the spirit of the original.
Give it a personal touch
Sauce gribiche can hold its own, but it can also be experimented with. Basil and tarragon offer a unique aroma with a slight bitterness, while cayenne pepper adds heat to contrast the rich texture of the sauce.
Embrace a chunky texture by adding finely chopped pickles or olives to the mix. The Dijon mustard can be substituted for wholegrain or honey mustard, maintaining a tangy flavour but with a slight sweetness. Whether you stick with a traditional recipe or delve into new directions, find your French flair in the kitchen with sauce gribiche.
If you want to keep cooking with asparagus, read all you need to know about asparagus or explore our favourite white asparagus recipes and asparagus recipes for lunch.
