From Daniel Boulud's kitchen · Restaurant Daniel, New York
shake · remoulade
★ STARRED KITCHENSauce Gribiche
From an award-winning kitchen
Ratio
DIJON 15OLIVE OIL 120RED WINE VIN 15
Ingredients
- HARD EGG150 g
- DIJON15 ml
- CAPERS20 g
- CORNICHON20 g
- PARSLEY4 g
- CHIVES2 g
- TARRAGON2 g
- OLIVE OIL120 ml
- RED WINE VIN15 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): DIJON, OLIVE OIL, RED WINE VIN.
- Add finishing notes: HARD EGG, CAPERS, CORNICHON, PARSLEY, CHIVES, TARRAGON.
- Cap the jar and shake until emulsified.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
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 Daniel Boulud classic (published as “Sauce Gribiche”). Full citation lives in Provenance.