Gribiche Sauce

Name: Gribiche Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 3 Boiled Egg; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1/8 cup red wine vinegar (30 ml) Red Wine Vinegar; 1 cup + 1/4 cup olive oil (300 ml) Olive Oil; 22 ml lemon juice Lemon Juice; about ½ bunch (10 g) Chives; about 3 cornichons (30 g) Cornichon; 1 Tbsp (15 ml) Capers; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · BOILED ASPARAGUS & POT-AU-FEU & COLD MEATS

A spread for boiled asparagus & pot-au-feu & cold meats.

Bocuse's gribiche sauce.

On the jar

GRIBICHE

Method: blend
Yield: about 2 cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlRed Wine Vinegar 30 mlOlive Oil 300 mlLemon Juice 22 mlCapers 15 ml

Ingredients

Boiled Egg3
Dijon Mustard1 tsp Dijon mustard (5 ml)
Red Wine Vinegar1/8 cup red wine vinegar (30 ml)
Olive Oil1 cup + 1/4 cup olive oil (300 ml)
Lemon Juice22 ml lemon juice
Chivesabout ½ bunch (10 g)
Cornichonabout 3 cornichons (30 g)
Capers1 Tbsp (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Gribiche Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 3 national awards

Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).

Originally published as Sauce Gribiche.

Adapted from a recipe published by Paul Bocuse in Paul Bocuse recipe via Marie Claire.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Paul Bocuse recipe via Marie Claire (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.

Companion jar