PANTRYFLEX

shake · herb sauce

★★★ KITCHENPrep 5 min

Ironyard Gribiche

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

Thomas Keller's Ironyard Gribiche, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 3 ml, White Wine Vinegar 15 ml, Olive Oil 60 ml
Dijon Mustard 3 mlWhite Wine Vinegar 15 mlOlive Oil 60 ml

Ingredients

  • Shallot — 1 heaped Tbsp minced (12 g)
  • Capers — 1 1/2 tsp finely minced (5 g)
  • Cornichon — 1 1/2 tsp finely minced (5 g)
  • Dijon Mustard — 1/2 tsp (2.5 ml)
  • White Wine Vinegar — 1 Tbsp wine or sherry vinegar (15 ml)
  • Olive Oil — 1/4 cup (60 ml)
  • Boiled Egg — 1 Tbsp yolk + 1 heaped Tbsp white chopped
  • Tarragon — 1/4 tsp minced (0.3 g)
  • Parsley — 1 tsp minced (1 g)
  • Chives — 1/2 tsp minced (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, Capers, Cornichon, Boiled Egg, Tarragon, Parsley.
  3. Cap the jar and shake until emulsified.

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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.

Adapted from a recipe published by Thomas Keller in The French Laundry Cookbook.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 The French Laundry Cookbook (published as “Sauce Gribiche”). Full citation lives in Provenance.

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