PANTRYFLEX

shake · egg emulsion

★ STARRED KITCHENPrep 5 min

Irongate Gribiche

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

Gribiche from a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, White Wine Vinegar 25 ml, Vegetable Oil 250 ml, Capers 15 ml, Cornichon 15 ml, Parsley 15 ml
Dijon Mustard 5 mlWhite Wine Vinegar 25 mlVegetable Oil 250 mlCapers 15 mlCornichon 15 mlParsley 15 ml

Ingredients

  • Egg — 6 free-range eggs, hard boiled and chopped
  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • White Wine Vinegar — 25ml of white wine vinegar
  • Vegetable Oil — 250ml of vegetable oil
  • Capers — 1 tbsp of capers, chopped (15 ml)
  • Cornichon — 1 tbsp of gherkins, chopped (15 ml)
  • Parsley — 1 tbsp of parsley, chopped (15 ml)
  • Salt — 1 pinch of salt (1 g)

Method

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

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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)).

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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 Tom Kitchin / Great British Chefs (rolled pig's head with langoustine) (published as “Sauce Gribiche”). Full citation lives in Provenance.

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