Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canolaorgrapeseed. 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]
Sauce gribiche
| |
| Type | Sauce |
|---|---|
| Course | Condiment |
| Associated cuisine | French cuisine |
| Main ingredients | Hard-boiled egg yolks, mustard, vegetable oil |
| Ingredients generally used | Chopped vegetables, capers, parsley, tarragon |
| Similar dishes | Mayonnaise |
Classically, 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 sauce gribiche with vegetables, such as asparagus, charred lettuceorleeks, or served as a dip.
