Bold, spicy and versatile, gribiche sauce is a classic French sauce made with hard-boiled eggs, salted capers and pickled gherkins. It adds a spicy flavor to everything from steamed asparagus to cold meats.
Why you should make real Gribiche sauce
My best kitchen discoveries are often frugally inspired. As someone who doesn’t like to waste food, I’m always looking for ways to use up leftover ingredients.
I wanted to use hard-boiled eggs, which is how I first discovered Gribiche sauce, a spicy, traditional French condiment that has been around since the 19th century and appears on bistro menus to this day. I like to imagine it was created by a chef like me who has too many hard-boiled eggs to face another egg salad.
Gribiche begins by mashing hard-boiled egg yolks with Dijon mustard and vinegar, then whisking in extra virgin olive oil until creamy. Some classic versions include a raw egg yolk to help emulsify the sauce, but I find that drizzling with a little oil creates a rich consistency that I love. You don’t need a raw egg.
Finely chopped egg whites, salted capers and pickled gherkins complete the sauce. A few tablespoons of parsley and fresh tarragon give it a signature French flavor. The result is a bold, spicy sauce that’s incredibly versatile. Gribiche is traditionally served with poached fish, asparagus, potatoes or cold meats, but it’s an easy and delicious way to dress up just about anything. This is the perfect dip to make after Easter when you might have extra hard boiled eggs on hand!
Why you’ll love this Gribiche sauce
- It’s healthy. Heart-healthy extra virgin olive oil is the base of this flavorful dip—no mayonnaise required!
- Without raw eggs: Unlike mayonnaise, mushrooms use boiled eggs. Safe for everyone!
- Bright flavors: Salted capers and gherkins add a spicy kick, while tarragon and parsley add a touch of freshness.
- It is universal: Top with any steamed vegetables, boiled chicken or boiled potatoes.
Main ingredients
- Hard-boiled eggs: The base of Gribiche sauce. Yolks are mashed to create a creamy base, while crushed egg whites add texture. This is our surefire way to make (and clean!) them.
- Dijon mustard: A good Dijon gives the mushroom a distinctive bite while helping to emulsify the sauce.
- White wine vinegar: Its acidity cuts through the richness of the eggs and olive oil, giving the sauce a lively flavor.
- Extra virgin olive oil: By slowly whisking it into the beaten egg yolks, it creates a creamy, emulsified texture.
- shallots: While not always traditional, I love the peppery bite and extra complexity added by a few tablespoons of chopped shallots. Feel free to leave them out or replace them with chopped red onion.
- capers: Not Grybichi without capers. These pickled buds are a staple of Mediterranean cuisine and impart a salty, tangy flavor.
- pickles: Miniature French pickles add crunch and sharp acidity. Their salty bite is essential to the sauce’s signature flavor.
- Fresh herbs: Tarragon gives a delicate flavor of anise, which goes well with eggs and mustard. Parsley, the workhorse of herbs, gives it freshness and color.
How to make Gribiche sauce
This French classic may sound fancy, but it’s actually very easy to make. Even starting with raw eggs and boiling them, the whole recipe comes together in about 20 minutes.
- Boil eggs: Place 4 eggs in a pan (they should fit in one layer). Cover with at least one inch of cold water. Add a pinch of salt and bring to a boil over high heat. Turn off the heat immediately and cover with a lid. Let stand for 10 minutes. Use a slotted spoon to transfer the eggs to a large bowl of ice water. When cool, peel the eggs and cut them in half.
- Prepare the sauce base: Remove the yolks to a medium bowl and mash well with a fork. Season with 1/4 teaspoon salt and plenty of black pepper. Add 2 tablespoons Dijon mustard and 3 tablespoons white wine vinegar. Slowly drizzle in 10 tablespoons of extra virgin olive oil, whisking continuously until the mixture is combined and emulsified.
- Add texture. Stir in 2 tablespoons finely chopped shallots, 2 tablespoons rinsed and coarsely chopped capers, and 1/4 cup finely chopped gherkins. Chop the egg whites and add them to the sauce.
- Mix the herbs: Just before serving, stir in 3 tablespoons chopped tarragon and 2 tablespoons chopped parsley. Season to taste with additional salt and pepper.
Variations of Gribiche sauce
One of the best things about this sauce is its adaptability. Here are some easy ways to set it up:
- Add more hard-boiled eggs: To make the mushrooms more like an egg salad, stir in 3 more hard-boiled eggs. Makes a great sandwich on a ciabatta bun!
- Change the herbs: Any tender fresh greens are suitable for the egg cream base. Instead of tarragon, try dill, chives, or chervil. It’s also delicious when made with just parsley.
- Add some heat: Use very hot Dijon mustard or add a pinch of cayenne pepper.
- Use something pickled: Pickles are traditional, but a chopped dill pickle works as a last resort, and pickled red onions would be good too!
- Umami Booster: Add finely chopped anchovies for an even stronger flavor.
How to use Gribiche sauce
In France, this spicy sauce is used to season leftover cold meats, such as beef tongue! I’m more likely to have leftover poached chicken breasts on hand. Chopped and mixed with Gribiche and extra chopped parsley, it makes a fantastic chicken salad.
It’s also my go-to for livening up green vegetables like steamed green beans or blanched asparagus. Leftover boiled potatoes? Chop them up and sprinkle them over the Gribiche for a quick potato salad. It’s also a great substitute for tartar sauce with steamed salmon or baked fish!
A note from Suzy
“I love recipes where nothing goes to waste. And this recipe is a great way to use up hard-boiled eggs!”
Gribiche sauce
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Ingredients
- 4 big hard boiled eggs cool, clean and cut in half
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1/2 a cup plus 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped shallots
- 2 tablespoons capers, dry and coarsely chop
- 1/4 a cup finely chopped gherkins (about 6)
- 3 tablespoons chopped tarragon
- 2 tablespoons chopped parsley
Instruction
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Make the sauce base. Remove the egg yolks to a medium bowl and mash well with a fork. Season the yolks with a good pinch (about 1/2 teaspoon each) of kosher salt and black pepper. Add mustard and vinegar, whisk to incorporate. Then slowly drizzle in the butter and continue whisking with a fork until incorporated.
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Add texture. Stir in shallots, capers and gherkins. Finely chop the egg whites and add to the sauce.
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Mix the herbs. Just before serving, add the chopped tarragon and parsley. Season to taste with additional salt and pepper.
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil is used in this recipe.
- Do ahead: Gribiche sauce can be prepared up to 2 days in advance. Cover and refrigerate. Bring to room temperature before use.
Nutrition
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Traditionally, gribiche sauce includes chervil, tarragon and parsley.
The tartar sauce is traditionally made with homemade mayonnaise, while the mushroom is an emulsion of hard-boiled egg yolks and butter and includes Dijon mustard. Both contain herbs and often pickles, capers, or both.
The taste of mushrooms resembles a combination of eggs, herbs with a hint of anise from tarragon and pickled cucumber. Think of it as a cousin of tartar sauce.
Treat it as you would any homemade sauce and store in an airtight container in the refrigerator for up to 4 days.
Sauces from all over the Mediterranean should be tried
- Tarator sauce (Turkish walnut sauce)
- Dill sauce for salmon
- Tonato (Italian tuna and caper sauce)
- Traditional Toom (Whipped Lebanese Garlic Sauce)
- Greek tzatziki sauce
The post How to Make Gribiche Sauce appeared first on The Mediterranean Dish.
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