Light Gribiche

Name: Light Gribiche
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (480 ml)
Cuisine: French Classic
Ingredients: about 2 eggs (100 g) Egg; 1 cup (243 ml) Yogurt; 1/2 bunch flat, chopped (15 g) Parsley; 1/2 bunch, chopped (8 g) Tarragon; 1/2 bunch, chopped (8 g) Chervil; 1 tbsp, minced (15 ml) Capers; 40 g Dill Pickle; 1/2 tbsp mustard (7.5 ml) Dijon Mustard; 3 tbsp wine vinegar (45 ml) Red Wine Vinegar; 2 tbsp (30 ml) Olive Oil; to taste Salt; to taste Pepper

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

CONDIMENT · POACHED VEGETABLES & COLD MEATS

A condiment for poached vegetables & cold meats.

Ducasse's lighter yogurt-based gribiche.

On the jar

GRIBICHE

Method: shake
Yield: about 2 cups
Ingredients: 12
Jar batch: 0.8× recipe

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Ratio

YOGURT 243 mlRED WINE VIN 45 mlOLIVE OIL 30 ml

Ingredients

Eggabout 2 eggs (100 g)
Yogurt1 cup (243 ml)
Parsley1/2 bunch flat, chopped (15 g)
Tarragon1/2 bunch, chopped (8 g)
Chervil1/2 bunch, chopped (8 g)
Capers1 tbsp, minced (15 ml)
Dill Pickle40 g
Dijon Mustard1/2 tbsp mustard (7.5 ml)
Red Wine Vinegar3 tbsp wine vinegar (45 ml)
Olive Oil2 tbsp (30 ml)
Saltto taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): YOGURT, RED WINE VIN, OLIVE OIL.
Add by count: 1½ EGGS, ¼ BUNCH PARSLEY, ¼ BUNCH TARRAGON, ¼ BUNCH CHERVIL, 4 DILL PICKLES.
Season to finish: CAPERS (about 2½ tsp), SALT (about ¼ tsp), PEPPER (a pinch), DIJON (about 1 tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

1 kitchen · 3 stars

Light Gribiche★★★ KITCHENOn the jar: GRIBICHE
Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD

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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 Light.

Adapted from a Alain Ducasse recipe (Académie du Goût / Ducasse with Paule Neyrat & Christophe Saintagne).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Académie du Goût / Ducasse with Paule Neyrat & Christophe Saintagne (published as “Sauce Gribiche Light”). 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.

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