Sauce Gribiche is a French chilled egg sauce that’s an incredibly flavorful addition to your favorite roasted meat or vegetable.
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Sauce Gribiche
This sauce offers mouthwatering salty flavor to just about any meat or seafood you serve it with. It’s also a lovely accompaniment to roasted vegetables, as well.
You might be wondering what Sauce Gribiche is, how to pronounce it, and what goes in to it. Read on to learn al about this fabulous classic French sauce!
What is Gribiche?
Sauce Gribiche (gri-BEESH) is a classic French sauce made of hardboiled eggs, mustard, olive oil, fresh herbs, capers, and cornichons (those cute mini French pickles). While many French sauces require the use of eggs in raw form, the use of cooked hard boiled eggs in this sauce makes it stand out.
The combination of ingredients may not be those which you regularly would consider combining if you aren’t familiar with French cuisine, but they are magic in this sauce! t’s salty, briny, bright, and offers amazing texture to roasted meat and vegetables.
Ingredients in Sauce Gribiche
- Dijon mustard
- Sherry vinegar
- Olive oil
- Hard boiled eggs
- Parsley
- Cornichons
- Capers
- Garlic
- Lemon zest
- Salt
- Pepper
How To Make Sauce Gribiche
- Combine all ingredients in a medium bowl, whisking to combine.
- Sample the sauce, adjusting the seasoning to your liking.
- Sauce can be made up to 1 day in advance, but is best served fresh.
- Serve sauce with your favorite cooked fish, chicken, or roasted vegetables such as asparagus or potatoes.
What To Serve With Sauce Gribiche
As mentioned this briny and bright sauce adds incredible flavor to a variety of dishes. You can top just about anything with this sauce!
Here are a few of my favorite things to to spoon it over:
- Roasted fish
- Broiled chicken
- Boiled Chicken (the traditional French way to serve it!)
- Grilled Steak
- Roasted asparagus
- Boiled or roasted potatoes
- Alongside charred bread
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Sauce Gribiche
Ingredients
- 1 Tbsp dijon mustard
- 2 tsp sherry vinegar
- 3-4 Tbsp olive oil
- 2 hard boiled eggs peeled and chopped
- ¼ cup parsley chopped
- 4 cornichons chopped
- 2 tsp capers chopped
- 1 clove garlic finely minced
- ¼ tsp lemon zest
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Combine all ingredients in a medium bowl, whisking to combine.
- Sample the sauce, adjusting the seasoning to your liking.
- Sauce can be made up to 1 day in advance, but is best served fresh.
- Serve sauce with your favorite cooked fish, chicken, or roasted vegetables such as asparagus or potatoes.