Gribiche Sauce

Name: Gribiche Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (420 ml)
Cuisine: French Classic
Ingredients: about 1 egg (50 g) Egg; about 2 yolks (36 g) Egg Yolk; about 1½ Tbsp (19 ml) Dijon Mustard; pinch fine salt (1 g) Salt; about 1¼ cups (272 ml) Sunflower Oil; about ½ tsp (2 ml) Lemon Juice; 1 bunch chives Chives; about 9 cornichons (90 g) Cornichon

Independent adaptation of a publicly published Akrame Benallal recipe. Not affiliated with, sponsored by, or endorsed by Akrame Benallal.

FINISHING SAUCE · COLD MEATS & VEGETABLES

In the published recipe, this is the finishing sauce for Croquavor.

Akrame Benallal's sauce gribiche for cold meats.

On the jar

GRIBICHE

Method: blend
Yield: about 1¾ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 19 mlSunflower Oil 272 mlLemon Juice 2 ml

Ingredients

Eggabout 1 egg (50 g)
Egg Yolkabout 2 yolks (36 g)
Dijon Mustardabout 1½ Tbsp (19 ml)
Saltpinch fine salt (1 g)
Sunflower Oilabout 1¼ cups (272 ml)
Lemon Juiceabout ½ tsp (2 ml)
Chives1 bunch chives
Cornichonabout 9 cornichons (90 g)

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.

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Companion jar

Gribiche Sauce 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:

4 kitchens · 8 stars · 1 national award

Dill Vinaigrette★ STARRED KITCHENOn the jar: DILL
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Akrame Benallal works in Modern French at Restaurant Akrame; credentials include Michelin 2* (Restaurant Akrame, Paris, historically).

Originally published as Sauce Gribiche.

Adapted from a Akrame Benallal recipe (Akrame Benallal / Académie du Goût (Croquavor)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Akrame Benallal / Académie du Goût (Croquavor) (published as “Sauce Gribiche”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar