shake · herb sauce
NATIONAL AWARD WINNERPrep 5 minGrove Gribiche
Independent adaptation of a publicly published Gabrielle Hamilton recipe. Not affiliated with, sponsored by, or endorsed by Gabrielle Hamilton.
Gabrielle Hamilton's Grove Gribiche, from the published recipe.
Ratio
Ingredients
- Dijon Mustard — 3 Tbsp (45 ml)
- White Wine Vinegar — 2 Tbsp (30 ml)
- Olive Oil — 6 Tbsp (90 ml)
- Cornichon — 3–5 cut into coins (3 Tbsp)
- Capers — 3 Tbsp (24 g)
- Boiled Egg — 3 roughly chopped
- Parsley — 4 Tbsp chopped (12 g)
- Tarragon — 4 Tbsp chopped (8 g)
- Salt — to taste
- Pepper — to taste
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Olive Oil.
- Add finishing notes: Cornichon, Capers, Boiled Egg, Parsley, Tarragon, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 4 stars · 3 national awards
- Grove GribicheNATIONAL AWARD WINNER
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- Ironyard Gribiche★★★ KITCHEN
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First run is small.
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Provenance
American chef of Prune in New York’s East Village (now closed); James Beard Outstanding Chef and Who's Who. French bistro cooking and the memoir Blood, Bones & Butter.
Originally published as Sauce Gribiche.
More from this kitchenFAQ
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?
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 NYT Cooking / Gabrielle Hamilton (published as “Sauce Gribiche”). Full citation lives in Provenance.