Sauce Gribiche

Name: Sauce Gribiche
Total time: 5 min
Yield: About 3/4 cup
Cuisine: french
Ingredients: 1/2 teaspoon salt; 1 tablespoon Dijon mustard; 1 tablespoon wine vinegar; 3 tablespoons olive oil; 1 tablespoon capers; 2 cornichons, finely chopped; 1 hard-boiled egg, finely chopped; Freshly ground pepper; 1 tablespoon chopped parsley

Recipe from Judith Jones

Adapted by Julia Moskin

Sauce Gribiche — Karsten Moran for The New York Times

Total Time: 5 minutes
Rating: 4(216)
Comments: Read comments

This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture. —Julia Moskin

Featured in: An Editing Life, a Book of Her Own

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Ingredients

Yield:About ¾ cup

½teaspoon salt
1tablespoon Dijon mustard
1tablespoon wine vinegar
3tablespoons olive oil
1tablespoon capers
2cornichons, finely chopped
1hard-boiled egg, finely chopped
Freshly ground pepper
1tablespoon chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.

Ratings

4 out of 5

216 user ratings

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Comments

Dave7 years ago

Put the hard-cooked eggs through a potato ricer to get a really fine (and uniform) texture.

Great technique for egg salad, too.

Michele7 years ago

I ate yesterday at db bistro in nyc and had for a first course asparagus with gribiche sauce. I came home looking for a good recipe for gribiche, and found this one. It's terrific and easy! Chop everything very finely and whisk in the olive oil at the end as if you were making a mayonnaise. Then, when you're ready to serve, add the parsley. I grilled the asparagus and then chopped it into 2-inch pieces, spread the sauce on the bottom of a platter, then piled the asparagus on top.

Tom Dorrance7 years ago

Yeah, me, too.
I had this tonight at 80 Thoreau Restaurant, Concord MA.
It was the 1st course in the 4-Course Asparagus Diner Menu.
They grilled the Asparagus and laid it on a bed of this sauce with
Smoked swordfish fritters, saffron and topped with new Spring greens.
O. M. G. This is what food should be.

Josee Roy1 week ago

This was such an easy sauce to prepare and it went very well with the asparagus I served as a side dish. My guests loved it. I served a lovely tenderloin with it, although I had a beautiful red wine sauce with the meat, guests loved the gribiche so much that they also used it with the meat.

Meg2 months ago

I was excited to have this with asparagus after reading the description and comments. Unfortunately I (and my three companions) thought it was just meh. Not bad but not anything special to us. Will not make again.

Cookie Girl2 months ago

This is very similar to the egg sauce minus cornichons my mother made for sautéed spinach. We always had it with sole, and it was one of my preferred dishes of childhood. This was a nice reminder to make again.

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