PANTRYFLEX

shake · egg emulsion

★★★ KITCHENPrep 5 min

Olivecrest Gribiche

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

Gribiche from a three-star kitchen.

Ratio

Ratio by volume: Grapeseed Oil 250 ml, Grain Mustard 5 ml, Red Wine Vinegar 15 ml
Grapeseed Oil 250 mlGrain Mustard 5 mlRed Wine Vinegar 15 ml

Ingredients

  • Egg — 3 oeufs durs
  • Grapeseed Oil — 25 cl d'huile de pepins de raisin ou tournesol (250 ml)
  • Grain Mustard — 1 cac de moutarde a l'ancienne (5 ml)
  • Shallot — 50 g d'echalotes
  • Red Wine Vinegar — 1 cas de vinaigre de vin (15 ml)
  • Capers — 50 g de capres
  • Parsley — 2 branches de persil plat frais
  • Chives — 1/2 botte de ciboulette fraiche (15 g)
  • Espelette — piment d'Espelette, selon gout (0.5 g)
  • Salt — sel, selon gout (2 g)

Method

  1. Pour to the lines in order (bottom → top): Grapeseed Oil, Grain Mustard, Red Wine Vinegar.
  2. Add finishing notes: Egg, Shallot, Capers, Parsley, Chives, Espelette.
  3. Cap the jar and shake until emulsified.

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Provenance

Helene Darroze works in French / Landes at Helene Darroze at The Connaught; credentials include Michelin 3* (Helene Darroze at The Connaught); Michelin 2* (Marsan, Paris).

Originally published as Sauce Gribiche.

Adapted from a Helene Darroze recipe (Helene Darroze / Marmiton (asperges)).

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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 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 Helene Darroze / Marmiton (asperges) (published as “Sauce Gribiche”). Full citation lives in Provenance.

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