blend · egg emulsion
★★★ KITCHENPrep 10 minEmulsified Gribiche
Independent adaptation of a publicly published Paul Bocuse recipe. Not affiliated with, sponsored by, or endorsed by Paul Bocuse.
Gribiche from a three-star kitchen.
Ratio
Ingredients
- Boiled Egg — 3 oeufs, cuits 8 minutes
- Dijon Mustard — 1 cuillere a cafe de moutarde forte (5 ml)
- Red Wine Vinegar — 2 cuilleres a soupe de vinaigre de vin (30 ml)
- Olive Oil — 1,5 verre d'huile d'olive (300 ml)
- Lemon Juice — 1/2 citron (22 ml)
- Chives — 1 petit bouquet, hache (10 g)
- Cornichon — 3 cornichons moyens, haches
- Capers — 1 cuillere a soupe (15 ml)
- Salt — sel (2 g)
- Pepper — poivre (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.
Companion jar
Emulsified Gribiche 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
- Provençal MayoNATIONAL AWARD WINNER
- Lyonnaise Ravigote★★★ KITCHEN
- Irongate Gribiche★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
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 Paul Bocuse recipe via Marie Claire (published as “Sauce Gribiche”). Full citation lives in Provenance.