Sauce Gribiche

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.

Sauces and Dips

Cook ModePrint

Sauce Gribiche

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.

TypeSauces

CuisineFrench

Ingredients

Batch½×1×2×

Copy

• 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

Instructions

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

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.