Sauces and Dips

Tangy, Textured Sauce for Seafood, Asparagus, and Roast Chicken

Sauce Gribiche is a classic French cold sauce made with hard-boiled eggs, mustard, vinegar, capers, pickles, and fresh herbs. It’s creamy without mayo, bright and tangy, and perfect when you want a sauce with real texture and crunch.

Ingredients (Makes about 1 cup)

• 2 large eggs
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar (or champagne vinegar)
• 1/3 cup neutral oil (grapeseed or sunflower)
• 2 tablespoons cornichons (or dill pickles), finely chopped
• 1 tablespoon capers, rinsed and chopped
• 1 tablespoon finely minced shallot (optional)
• 2 tablespoons chopped parsley
• 1 tablespoon chopped tarragon or chives
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Optional: 1 teaspoon lemon juice (for extra brightness)

Instructions

1. Boil the eggs
   Place eggs in a pot, cover with cold water, bring to a boil, then simmer 10 minutes. Cool in ice water, peel, and separate yolks from whites.
2. Build the base
   In a bowl, mash yolks with Dijon, vinegar, salt, and pepper until smooth. Slowly whisk in the oil to form a thick, spoonable dressing.
3. Fold and finish
   Finely chop the egg whites. Stir in egg whites, cornichons, capers, shallot (if using), and herbs. Taste and adjust with more salt, pepper, or a splash of lemon.

Serving Ideas

• Spoon over poached salmon, grilled fish, shrimp, or crab cakes
• Serve with asparagus, green beans, artichokes, or roasted potatoes
• Use as a sauce for roast chicken or a spread for sandwiches

Tips from @saucesanddips

• Chop everything small for a better “scoop” and even flavor in every bite.
• For a looser sauce, add 1–2 teaspoons water or extra vinegar.
• Keeps 3 days refrigerated; stir before serving.

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