blend · egg emulsion
★★★ KITCHENPrep 10 minSauce Gribiche-Adjacent Herb Mayo
Independent adaptation of a publicly published Thomas Keller recipe. Not affiliated with, sponsored by, or endorsed by Thomas Keller.
Thomas Keller's Sauce Gribiche-Adjacent Herb Mayo, from the published recipe.
Ratio
Ingredients
- Boiled Egg — 2 yolks + chopped whites
- Dijon Mustard — 1 Tbsp (15 ml)
- Olive Oil — 1/2 cup (120 ml)
- Capers — 1 Tbsp (10 g)
- Cornichon — 1 Tbsp minced (10 g)
- Parsley — 1 Tbsp (2 g)
- Tarragon — 1 Tbsp (2 g)
- Chives — 1 Tbsp (2 g)
- Lemon Juice — 1 tsp (5 ml)
- Salt — to taste
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.
Companion jar
Sauce Gribiche-Adjacent Herb Mayo 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:
3 kitchens · 6 stars · 4 national awards
- Ironyard Gribiche★★★ KITCHEN
- Napa Anchovy★★★ KITCHEN
- Provençal MayoNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
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 Bouchon gribiche family (distinct from existing gribiche) (published as “Sauce Gribiche-Adjacent Herb Mayo”). Full citation lives in Provenance.