From Thomas Keller's kitchen · The French Laundry, Yountville
shake · herb sauce
★★★ KITCHENIronyard Gribiche
From a three-star kitchen & national award winner
Ratio
DIJON 3W.WINE VIN 15OLIVE OIL 60
Ingredients
- SHALLOT12 g
- CAPERS5 g
- CORNICHON5 g
- DIJON2.5 ml
- W.WINE VIN15 ml
- OLIVE OIL60 ml
- BOILED EGG50 g
- TARRAGON0.3 g
- PARSLEY1 g
- CHIVES0.5 g
Method
- Pour to the lines in order (bottom → top): DIJON, W.WINE VIN, OLIVE OIL.
- Add finishing notes: SHALLOT, CAPERS, CORNICHON, BOILED EGG, TARRAGON, PARSLEY.
- Cap the jar and shake until emulsified.
Provenance
French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
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 The French Laundry Cookbook (published as “Sauce Gribiche”). Full citation lives in Provenance.