Sauce Gribiche (French Egg & Herb Sauce)

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.

Sauces and Dips

Cook ModePrint

Sauce Gribiche (French Egg & Herb Sauce)

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…

TypeSauces

DifficultyEasy

CuisineFrench

Ingredients

Batch½×1×2×

Copy

• 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 withBoil 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 DijonBuild 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 whitesFold 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.

Tag your recreations with #saucesanddips and follow @saucesanddips on Instagram.