Sauce Gribiche

Name: Sauce Gribiche
Prep time: 10 min
Total time: 10 min
Yield: 350 ml
Cuisine: French Classic
Ingredients: 1 Boiled Egg; 250 ml Grapeseed Oil; 15 ml Capers; 20 g Cornichon; 30 ml White Wine Vinegar; 15 g Parsley; 10 g Chervil; 10 g Tarragon; 0.5 g Pepper; 2 g Salt

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

Grapeseed Oil 250 mlCapers 15 mlWhite Wine Vinegar 30 ml

Ingredients

Boiled Egg — 1 each
Grapeseed Oil — 250 ml
Capers — 15 ml
Cornichon — 20 g
White Wine Vinegar — 30 ml
Parsley — 15 g
Chervil — 10 g
Tarragon — 10 g
Pepper — 0.5 g
Salt — 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.

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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.