French Sauce Gribiche Recipe

French sauce gribiche (made with boiled eggs) garnished with snipped chives.

French Sauce Gribiche Recipe

Classic French sauces are always special, and this sauce gribiche is essentially mayonnaise/tartar sauce made with "hard" boiled egg yolks, capers and cornichons; I like to supplement the classic Dijon mustard with a hint of horseradish.

Course Condiment, Side Dish

Cuisine Anglo French

Keyword gribiche, sauce gribiche

Prep Time 15

Cook Time 10

Total Time 30

Servings Servings

Calories 605kcal

Author Brian Jones

Ingredients

2 Large Eggs
125-150 ml Neutral Oil ½ Cup (I use cold-pressed rapeseed oil)
1 tablespoon Cider Vinegar
½ tablespoon Dijon Mustard
½ teaspoon Creamed Horseradish
6-8 Cornichons
2 tablespoon Capers 30g
¼ teaspoon Salt
1 Pinch Black Pepper
5 g Chives 3-4 tablespoon (chopped volume)

Instructions

Bring a pan of water to a boil, then cook the eggs for 9 minutes before draining and cooling quickly in ice-cold water.

You want a fairly firm but just "jammy" egg yolk.

Place the cornichons and capers on a chopping board and chop them, you can go as fine or coarse as you like.
Finely chop the chives.
Cut the cooled eggs in half, add the yolks to a clean large mixing bowl.
Cut the egg whites to a similar size as the cornichons and capers.
Add the vinegar, Dijon mustard, creamed horseradish, salt and pepper to the egg yolks and whick them until everything is emulsified.
Slowly drizzle in the oil whilst you continue whisking, until all of the oil is incorporated and you have a nice thick mayonnaise.

Start with just a little splash of oil for the first couple of minutes, then you should be able to drizzle in the oil a little quicker.

Add the cornichons, capers, egg white and the chopped chives, stir, have a taste and serve.

I like to try and add a little extra brine from the capers just before serving.

Nutrition