Gribiche Sauce

Name: Gribiche Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 2½ cups (600 ml)
Cuisine: French Classic
Ingredients: about 6 eggs (300 g) Egg; 1 tsp Dijon mustard (5 ml) Dijon Mustard; about 1½ Tbsp (25 ml) White Wine Vinegar; 1 cup (250 ml) Vegetable Oil; 1 tbsp of capers, chopped (15 ml) Capers; 1 tbsp of gherkins, chopped (15 ml) Cornichon; 1 tbsp of parsley, chopped (15 ml) Parsley; 1 pinch of salt (1 g) Salt

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

SPREAD · PIG'S HEAD & LANGOUSTINES & COLD MEATS

In the published recipe, this is the spread for rolled pig's head with langoustine.

The spread from Kitchin's rolled pig's head with langoustine.

On the jar

GRIBICHE

Method: shake
Yield: about 2½ cups
Ingredients: 8
Jar batch: 0.95× recipe

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Ratio

VEGETABLE OIL 250 mlW.WINE VINEGAR 25 ml

Ingredients

Eggabout 6 eggs (300 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
White Wine Vinegarabout 1½ Tbsp (25 ml)
Vegetable Oil1 cup (250 ml)
Capers1 tbsp of capers, chopped (15 ml)
Cornichon1 tbsp of gherkins, chopped (15 ml)
Parsley1 tbsp of parsley, chopped (15 ml)
Salt1 pinch of salt (1 g)

Method

Pour to the lines in order (bottom → top): VEGETABLE OIL, W.WINE VINEGAR.
Add by count: 5½ EGGS.
Season to finish: CAPERS (about 1 Tbsp), CORNICHON (1 cornichon), PARSLEY (about 1½ Tbsp), SALT (a pinch), DIJON (about 1 tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

4 kitchens · 4 stars · 3 national awards

Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Gribiche Sauce★★★ KITCHENOn the jar: GRIBICHE
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI

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Provenance

Tom Kitchin works in Scottish / French technique at The Kitchin; credentials include Michelin 1* (The Kitchin, Edinburgh).

Originally published as Sauce Gribiche.

Adapted from a Tom Kitchin recipe (Tom Kitchin / Great British Chefs (rolled pig's head with langoustine)).

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 0.95× 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 Tom Kitchin / Great British Chefs (rolled pig's head with langoustine) (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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