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 |
Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. 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]
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 lettuce or leeks, or served as a dip.