PANTRYFLEX

On the jar: Gribiche Légère

shake · remoulade

★★★ KITCHENPrep 5 min

Sauce Gribiche

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

Gribiche gone light: eggs, capers and herbs without the heaviness.

Ratio

Ratio by volume: Yogurt 243 ml, Capers 15 ml, Dijon Mustard 8 ml, Red Wine Vinegar 45 ml, Olive Oil 30 ml
Yogurt 243 mlCapers 15 mlDijon Mustard 8 mlRed Wine Vinegar 45 mlOlive Oil 30 ml

Ingredients

  • Egg — 100 g
  • Yogurt — 242.72 ml
  • Parsley — 15 g
  • Tarragon — 8 g
  • Chervil — 8 g
  • Capers — 15 ml
  • Dill Pickle — 40 g
  • Dijon Mustard — 7.5 ml
  • Red Wine Vinegar — 45 ml
  • Olive Oil — 30 ml
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Yogurt, Capers, Dijon Mustard, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Egg, Parsley, Tarragon, Chervil, Dill Pickle, Salt.
  3. Cap the jar and shake until emulsified.

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).

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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?

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 Académie du Goût / Ducasse with Paule Neyrat & Christophe Saintagne (published as “Sauce Gribiche Light”). Full citation lives in Provenance.

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