Gribiche Sauce

Name: Gribiche Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 50 g Spinach; about 3 eggs (150 g) Egg; about 2 tsp (10 ml) Dijon Mustard; about 2 tsp (10 ml) Grain Mustard; 2 tsp Sherry Vin (10 ml) Sherry Vinegar; 2 tsp apple cider vinegar (10 ml) Cider Vinegar; 0.5 g Curry; 1/4 cup olive oil (60 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ½ shallot (20 g) Shallot; about 1½ Tbsp (20 ml) White Wine; about ¼ bunch (5 g) Chervil; about ¼ bunch (5 g) Tarragon; about ¼ bunch (5 g) Parsley

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

SPREAD · ASPARAGUS OR SPRING VEGETABLES

In the published recipe, this is the spread for asparagus mimosa. The same recipe pairs it with Lemon Juice Vinaigrette, the lemon vinaigrette.

Décotterd's gribiche sauce for asparagus.

On the jar

GRIBICHE

Method: blend
Yield: about 1¼ cups
Ingredients: 14

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 10 mlGrain Mustard 10 mlSherry Vinegar 10 mlCider Vinegar 10 mlOlive Oil 60 mlWhite Wine 20 ml

Ingredients

Spinach50 g
Eggabout 3 eggs (150 g)
Dijon Mustardabout 2 tsp (10 ml)
Grain Mustardabout 2 tsp (10 ml)
Sherry Vinegar2 tsp Sherry Vin (10 ml)
Cider Vinegar2 tsp apple cider vinegar (10 ml)
Curry0.5 g
Olive Oil1/4 cup olive oil (60 ml)
Saltabout ¼ tsp (2 g)
Shallotabout ½ shallot (20 g)
White Wineabout 1½ Tbsp (20 ml)
Chervilabout ¼ bunch (5 g)
Tarragonabout ¼ bunch (5 g)
Parsleyabout ¼ bunch (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.

Get Gribiche Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

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
Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE
Gribiche Sauce★★★ KITCHENOn the jar: GRIBICHE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Stéphane Décotterd. Swiss Romandie / French. Cited awards include: Michelin (Maison Décotterd / Pont de Brent lineage); GaultMillau ~18 pts.

Originally published as Sauce Gribiche.

Adapted from a Stéphane Décotterd recipe (Stéphane Décotterd / GaultMillau CH (Asperges vertes mimosa)).

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 Stéphane Décotterd / GaultMillau CH (Asperges vertes mimosa) (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