Gribiche-Adjacent-Herb-Mayo Sauce

Name: Gribiche-Adjacent-Herb-Mayo Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: about 2 eggs (100 g) Boiled Egg; 1 Tbsp (15 ml) Dijon Mustard; 1/2 cup (120 ml) Olive Oil; 1 Tbsp (10 g) Capers; 1 Tbsp minced (10 g) Cornichon; 1 Tbsp (2 g) Parsley; 1 Tbsp (2 g) Tarragon; 1 Tbsp (2 g) Chives; 1 tsp (5 ml) Lemon Juice; to taste Salt

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

SPREAD · ASPARAGUS, FISH & BOILED MEATS

In the published recipe, this is the spread for distinct from existing gribiche.

Keller's herbed gribiche-style sauce for asparagus and fish.

On the jar

SAUCE GRIBIC

Method: blend
Yield: about 1 cup
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlOlive Oil 120 mlLemon Juice 5 ml

Ingredients

Boiled Eggabout 2 eggs (100 g)
Dijon Mustard1 Tbsp (15 ml)
Olive Oil1/2 cup (120 ml)
Capers1 Tbsp (10 g)
Cornichon1 Tbsp minced (10 g)
Parsley1 Tbsp (2 g)
Tarragon1 Tbsp (2 g)
Chives1 Tbsp (2 g)
Lemon Juice1 tsp (5 ml)
Saltto 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.

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Companion jar

Gribiche-Adjacent-Herb-Mayo 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:

3 kitchens · 6 stars · 4 national awards

Sauce Gribiche★★★ KITCHENOn the jar: GRIBICHE
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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-Adjacent Herb Mayo.

Adapted from a recipe published by Thomas Keller in Bouchon gribiche family (distinct from existing gribiche).

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 Bouchon gribiche family (distinct from existing gribiche) (published as “Sauce Gribiche-Adjacent Herb Mayo”). 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