Gribiche Sauce

Name: Gribiche Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: 1 Boiled Egg; 1 cup + 2 tsp grapeseed oil (250 ml) Grapeseed Oil; 1 Tbsp capers (15 ml) Capers; about 2 cornichons (20 g) Cornichon; 1/8 cup white wine vinegar (30 ml) White Wine Vinegar; about ¼ bunch (15 g) Parsley; about ½ bunch (10 g) Chervil; about ½ bunch (10 g) Tarragon; about ¼ tsp (0.5 g) Pepper; about ¼ tsp (2 g) Salt

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

SPREAD · TÊTE DE VEAU & COLD MEATS

A spread for tête de veau & cold meats. The same recipe pairs it with Ravigote Sauce, the dressing.

Ducasse's gribiche sauce.

On the jar

GRIBICHE

Method: blend
Yield: about 1½ cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Grapeseed Oil 250 mlCapers 15 mlWhite Wine Vinegar 30 ml

Ingredients

Boiled Egg1
Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)
Capers1 Tbsp capers (15 ml)
Cornichonabout 2 cornichons (20 g)
White Wine Vinegar1/8 cup white wine vinegar (30 ml)
Parsleyabout ¼ bunch (15 g)
Chervilabout ½ bunch (10 g)
Tarragonabout ½ bunch (10 g)
Pepperabout ¼ tsp (0.5 g)
Saltabout ¼ tsp (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.

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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:

2 kitchens · 6 stars · 1 national award

Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Alain Ducasse recipe (Grand Livre de Cuisine Bistrot / Académie du Goût).

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 Grand Livre de Cuisine Bistrot / Académie du Goût (published as “Sauce Gribiche”). Full citation lives in Provenance.

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