From Gabrielle Hamilton's kitchen · Prune, New York
shake · herb sauce
NATIONAL AWARD WINNERGrove Gribiche
From a national-award-winning chef
Ratio
DIJON 45W.WINE VIN 30OLIVE OIL 90
Ingredients
- DIJON45 ml
- W.WINE VIN30 ml
- OLIVE OIL90 ml
- CORNICHON30 g
- CAPERS24 g
- BOILED EGG150 g
- PARSLEY12 g
- TARRAGON8 g
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): DIJON, W.WINE VIN, OLIVE OIL.
- Add finishing notes: CORNICHON, CAPERS, BOILED EGG, PARSLEY, TARRAGON, SALT.
- Cap the jar and shake until emulsified.
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 kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.