blend · egg emulsion
★★★ KITCHENPrep 10 minCedarhall Gribiche
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Gribiche from a three-star kitchen.
Ratio
Ingredients
- Boiled Egg — 1 œuf
- Grapeseed Oil — 25 cl d'huile de pépins de raisin (250 ml)
- Capers — 1 c. à s. de câpres (15 ml)
- Cornichon — 2 cornichons
- White Wine Vinegar — 3 cl de vinaigre (30 ml)
- Parsley — 1/2 botte de persil plat (15 g)
- Chervil — 1/2 botte de cerfeuil (10 g)
- Tarragon — 1/2 botte d'estragon (10 g)
- Pepper — poivre du moulin (0.5 g)
- Salt — fleur de sel (2 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.
Companion jar
Cedarhall 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:
2 kitchens · 6 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
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 Grand Livre de Cuisine Bistrot / Académie du Goût (published as “Sauce Gribiche”). Full citation lives in Provenance.