Sauce Gribiche

Name: Sauce Gribiche
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 1 heaped Tbsp minced (12 g) Shallot; 1 1/2 tsp finely minced (5 g) Capers; 1 1/2 tsp finely minced (5 g) Cornichon; 1/2 tsp (2.5 ml) Dijon Mustard; 1 Tbsp wine or sherry vinegar (15 ml) White Wine Vinegar; 1/4 cup (60 ml) Olive Oil; 1 Tbsp yolk + 1 heaped Tbsp white chopped Boiled Egg; 1/4 tsp minced (0.3 g) Tarragon; 1 tsp minced (1 g) Parsley; 1/2 tsp minced (0.5 g) Chives

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

FINISHING SAUCE · SALMON, PORK & POTATOES

A finishing sauce for salmon, pork & potatoes.

Thomas Keller's sauce gribiche for salmon, pork, potatoes.

On the jar

GRIBICHE

Method: shake
Yield: about ½ cup
Ingredients: 10
Jar batch: 3.2× recipe

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Ratio

OLIVE OIL 60 mlW.WINE VINEGAR 15 ml

Ingredients

Shallot1 heaped Tbsp minced (12 g)
Capers1 1/2 tsp finely minced (5 g)
Cornichon1 1/2 tsp finely minced (5 g)
Dijon Mustard1/2 tsp (2.5 ml)
White Wine Vinegar1 Tbsp wine or sherry vinegar (15 ml)
Olive Oil1/4 cup (60 ml)
Boiled Egg1 Tbsp yolk + 1 heaped Tbsp white chopped
Tarragon1/4 tsp minced (0.3 g)
Parsley1 tsp minced (1 g)
Chives1/2 tsp minced (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 1 SHALLOT, 1½ CORNICHONS, 3 BOILED EGGS.
Season to finish: TARRAGON (about 1½ tsp), PARSLEY (about 1½ Tbsp), CHIVES (about 2 tsp), DIJON (about 1½ tsp).
Cap the jar and shake until emulsified.

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2 kitchens · 3 stars · 3 national awards

Sauce Gribiche★★★ KITCHENOn the jar: GRIBICHE
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Sauce GribicheNATIONAL AWARD WINNEROn the jar: GRIBICHE
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD

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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.

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 The French Laundry Cookbook (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.

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