From Thomas Keller's kitchen · The French Laundry, Yountville
blend · egg emulsion
★★★ KITCHENSauce Gribiche-Adjacent Herb Mayo
From an award-winning kitchen
Ratio
DIJON 15OLIVE OIL 120LEMON JUICE 5
Ingredients
- BOILED EGG100 g
- DIJON15 ml
- OLIVE OIL120 ml
- CAPERS10 g
- CORNICHON10 g
- PARSLEY2 g
- TARRAGON2 g
- CHIVES2 g
- LEMON JUICE5 ml
- SALT2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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-Adjacent Herb Mayo.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Bouchon gribiche family (distinct from existing gribiche) (published as “Sauce Gribiche-Adjacent Herb Mayo”). Full citation lives in Provenance.