Gribiche Sauce

Name: Gribiche Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 3 eggs (150 g) Egg; 1 cup + 2 tsp grapeseed oil (250 ml) Grapeseed Oil; 1 tsp wholegrain mustard (5 ml) Grain Mustard; about 1½ shallots (50 g) Shallot; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; ⅓ cup (50 g) Capers; about ¼ bunch (8 g) Parsley; about ¾ bunch (15 g) Chives; about ¼ tsp (0.5 g) Espelette; about ¼ tsp (2 g) Salt

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

DIP · ASPARAGUS, POACHED FISH & COLD MEATS

In the published recipe, this is the dip for asparagus with sauce gribiche.

Hélène Darroze's sauce gribiche for asparagus & fish.

On the jar

GRIBICHE

Method: shake
Yield: about 2 cups
Ingredients: 10
Jar batch: 0.8× recipe

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Ratio

GRAPESEED OIL 250 mlRED WINE VIN 15 ml

Ingredients

Eggabout 3 eggs (150 g)
Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)
Grain Mustard1 tsp wholegrain mustard (5 ml)
Shallotabout 1½ shallots (50 g)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Capers⅓ cup (50 g)
Parsleyabout ¼ bunch (8 g)
Chivesabout ¾ bunch (15 g)
Espeletteabout ¼ tsp (0.5 g)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, RED WINE VIN.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2½ EGGS, 1 SHALLOT, ½ BUNCH CHIVES.
Season to finish: PARSLEY (about 3 Tbsp), ESPELETTE (to taste), SALT (to taste), GRAIN MUSTARD (about ¾ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 4 stars · 2 national awards

Gribiche Sauce★★★ KITCHENOn the jar: GRIBICHE
Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE

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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)).

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 0.8× 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 Helene Darroze / Marmiton (asperges) (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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