Sauces and Dips

Sauce Gribiche transforms mayonnaise into a piquant relish with chopped hard‑cooked eggs, capers, cornichons and fresh herbs. Originating in 19th‑century France, it’s traditionally served with poached fish, cold meats, or steamed vegetables.

Ingredients

• ½ cup mayonnaise
• 2 hard‑boiled eggs, whites and yolks separated, whites finely chopped, yolks crumbled
• 1 Tbsp capers, rinsed & chopped
• 2 Tbsp cornichons, finely diced
• 2 Tbsp chopped parsley
• 1 Tbsp chopped chives or tarragon
• 1 tsp Dijon mustard
• Salt & pepper, to taste

Method

1. Combine base & mustard: In a bowl, whisk mayonnaise and mustard until smooth.
2. Add eggs & pickles: Gently fold in chopped egg whites, crumbled yolks, capers, and cornichons.
3. Herbs & seasoning: Stir in parsley and chives; season with salt and pepper.
4. Chill & serve: Let rest in refrigerator for at least 1 hour to meld flavors; serve cold.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~¾ cup (~12 Tbsp)

FAQs

• Can I make ahead?
  Yes—prep up to 1 day in advance, but fold in herbs just before serving for freshness.
• How to adjust tanginess?
  Add a dash more vinegar or mustard, or reduce pickles if too sharp.

Substitutions

• Egg‑free: Use crumbled tofu for similar texture.
• Herb swap: Dill or chervil in place of parsley/tarragon for different aromatic profiles.
• Dairy‑free: Ensure your mayo is plant‑based.