Tarragon Gribiche

Name: Tarragon Gribiche
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 2 tbsp tarragon mustard (30 ml) Dijon Mustard; about 6 Tbsp (100 ml) Water; about ⅔ cup (150 ml) Grapeseed Oil; about 2½ whites (90 g) Egg White; about 3 cornichons (30 g) Cornichon; 2 tsp baby capers (10 ml) Caper; ¾ cup tarragon, loosely packed (180 ml) Tarragon; 1 cup chervil, finely chopped, loosely packed (240 ml) Chervil

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

CONDIMENT · FISH & ROASTED VEGETABLES

In the published recipe, this is the condiment for pan-roasted snapper.

Wood's tarragon gribiche for pan-roasted snapper.

On the jar

TARRAGON

Method: blend
Yield: about 1¾ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 30 mlWater 100 mlGrapeseed Oil 150 mlCaper 10 mlTarragon 180 mlChervil 240 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Dijon Mustard2 tbsp tarragon mustard (30 ml)
Waterabout 6 Tbsp (100 ml)
Grapeseed Oilabout ⅔ cup (150 ml)
Egg Whiteabout 2½ whites (90 g)
Cornichonabout 3 cornichons (30 g)
Caper2 tsp baby capers (10 ml)
Tarragon¾ cup tarragon, loosely packed (180 ml)
Chervil1 cup chervil, finely chopped, loosely packed (240 ml)

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

Tarragon 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 · 4 national awards

Sauce GribicheNATIONAL AWARD WINNEROn the jar: GRIBICHE
Sauce Gribiche★★★ KITCHENOn the jar: GRIBICHE
Tartare Sauce★ STARRED KITCHENOn the jar: TARTARE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Phil Wood. Australian / contemporary. Cited awards include: Good Food Guide 2 hats (Estelle, historical).

Adapted from a Phil Wood recipe (Phil Wood / Gourmet Traveller (pan-roasted snapper; re-eligible under §1 v2 2026-07-18)).

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 Phil Wood / Gourmet Traveller (pan-roasted snapper; re-eligible under §1 v2 2026-07-18) (published as “Tarragon Gribiche”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar