On the jar: Irongate Gribiche
shake · egg emulsion
★ STARRED KITCHENPrep 5 minSauce Gribiche
Independent adaptation of a publicly published Tom Kitchin recipe. Not affiliated with, sponsored by, or endorsed by Tom Kitchin.
Gribiche from a starred kitchen.
Ratio
Ratio by volume: Dijon Mustard 5 ml, White Wine Vinegar 25 ml, Vegetable Oil 250 ml, Capers 15 ml, Cornichon 15 ml, Parsley 15 ml
Dijon Mustard 5 mlWhite Wine Vinegar 25 mlVegetable Oil 250 mlCapers 15 mlCornichon 15 mlParsley 15 ml
Ingredients
- Egg — 6 free-range eggs, hard boiled and chopped
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- White Wine Vinegar — 25ml of white wine vinegar
- Vegetable Oil — 250ml of vegetable oil
- Capers — 1 tbsp of capers, chopped (15 ml)
- Cornichon — 1 tbsp of gherkins, chopped (15 ml)
- Parsley — 1 tbsp of parsley, chopped (15 ml)
- Salt — 1 pinch of salt (1 g)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Vegetable Oil, Capers, Cornichon, Parsley.
- Add finishing notes: Egg, Salt.
- Cap the jar and shake until emulsified.
Provenance
Tom Kitchin works in Scottish / French technique at The Kitchin; credentials include Michelin 1* (The Kitchin, Edinburgh).
More from this kitchenFAQ
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 Tom Kitchin / Great British Chefs (rolled pig's head with langoustine) (published as “Sauce Gribiche”). Full citation lives in Provenance.