Sauce Gribiche

Name: Sauce Gribiche
Prep time: 10 min
Total time: 10 min
Yield: 450 ml
Cuisine: French Classic
Ingredients: 3 Boiled Egg; 5 ml Dijon Mustard; 30 ml Red Wine Vinegar; 300 ml Olive Oil; 22 ml Lemon Juice; 10 g Chives; 30 g Cornichon; 15 ml Capers; 2 g Salt; 0.5 g Pepper

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

Gribiche from a three-star kitchen.

Ratio

Dijon Mustard 5 mlRed Wine Vinegar 30 mlOlive Oil 300 mlLemon Juice 22 mlCapers 15 ml

Ingredients

Boiled Egg — 3 each
Dijon Mustard — 5 ml
Red Wine Vinegar — 30 ml
Olive Oil — 300 ml
Lemon Juice — 22 ml
Chives — 10 g
Cornichon — 30 g
Capers — 15 ml
Salt — 2 g
Pepper — 0.5 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

Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).

Adapted from a recipe published by Paul Bocuse in Paul Bocuse recipe via Marie Claire.

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 Paul Bocuse recipe via Marie Claire (published as “Sauce Gribiche”). Full citation lives in Provenance.