Sauce Gribiche

Name: Sauce Gribiche
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (415 ml)
Cuisine: French Classic
Ingredients: 3 Tbsp (45 ml) Dijon Mustard; 2 Tbsp (30 ml) White Wine Vinegar; 6 Tbsp (90 ml) Olive Oil; 3–5 cut into coins (3 Tbsp) Cornichon; 3 Tbsp (24 g) Capers; about 3 eggs (150 g) Boiled Egg; 4 Tbsp chopped (12 g) Parsley; 4 Tbsp chopped (8 g) Tarragon; to taste Salt; to taste Pepper

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

FINISHING SAUCE · COLD MEATS, SALMON & ASPARAGUS

A finishing sauce for cold meats, salmon & asparagus.

Hamilton's sauce gribiche for salmon, asparagus, eggs.

On the jar

GRIBICHE

Method: shake
Yield: about 1¾ cups
Ingredients: 10
Jar batch: 1.35× recipe

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Ratio

OLIVE OIL 90 mlDIJON 45 mlW.WINE VINEGAR 30 ml

Ingredients

Dijon Mustard3 Tbsp (45 ml)
White Wine Vinegar2 Tbsp (30 ml)
Olive Oil6 Tbsp (90 ml)
Cornichon3–5 cut into coins (3 Tbsp)
Capers3 Tbsp (24 g)
Boiled Eggabout 3 eggs (150 g)
Parsley4 Tbsp chopped (12 g)
Tarragon4 Tbsp chopped (8 g)
Saltto taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, DIJON, W.WINE VINEGAR.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 5½ CORNICHONS, 4 BOILED EGGS, ¼ BUNCH PARSLEY, ½ BUNCH TARRAGON.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. The herb-to-oil ratio holds even when the bunch at the store looks different than last time.

3 kitchens · 4 stars · 3 national awards

Sauce GribicheNATIONAL AWARD WINNEROn the jar: GRIBICHE
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Sauce Gribiche★★★ KITCHENOn the jar: GRIBICHE
Tartare Sauce★ STARRED KITCHENOn the jar: TARTARE

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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.

Adapted from a Gabrielle Hamilton recipe (NYT Cooking / Gabrielle Hamilton).

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 1.35× 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 NYT Cooking / Gabrielle Hamilton (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.

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