blend · mayo
★ STARRED KITCHENPrep 10 minCaperrail Gribiche
Independent adaptation of a publicly published Akrame Benallal recipe. Not affiliated with, sponsored by, or endorsed by Akrame Benallal.
From a starred kitchen.
Ratio
Ingredients
- Egg — 1 hard-boiled egg
- Egg Yolk — 2 egg yolks
- Dijon Mustard — 20 g Dijon
- Salt — pinch fine salt (1 g)
- Sunflower Oil — 250 g sunflower oil
- Lemon Juice — few drops lemon (2 ml)
- Chives — 1 bunch chives
- Cornichon — 90 g cornichons
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Caperrail Gribiche wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 6 stars · 1 national award
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- Lemongate Lime–dill Mayonnaise★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Akrame Benallal works in Modern French at Restaurant Akrame; credentials include Michelin 2* (Restaurant Akrame, Paris, historically).
Originally published as Sauce Gribiche.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Akrame Benallal / Académie du Goût (Croquavor) (published as “Sauce Gribiche”). Full citation lives in Provenance.