Go Back
Gribiche Sauce on blistered cherry tomatoes

Gribiche Sauce

burntporkchops.com
Make some hard-boiled eggs. Combine the rest of the ingredients, then chop the eggs and gently stir them in. Use the sauce on everything.
4 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
resting time 20 minutes
Total Time 35 minutes
Course Condiment
Cuisine French

Ingredients
  

  • 6 cornichons, chopped
  • 2 T white wine vinegar
  • 1 T capers, drained chopped if you prefer
  • 1 T whole grain mustard which is the brown kind, I've used the smooth yellow kind before
  • 2 T fresh herbs, chopped parsley and tarragon are the traditional herbs
  • Kosher salt to taste
  • freshly ground pepper to taste
  • 1/3 c olive oil
  • 3 hard-boiled eggs, roughly chopped

Instructions
 

  • Make 3 hard-boiled eggs.
  • In a glass or ceramic bowl, combine everything in order down to the olive oil. Mix well. Then stir in the olive oil.
  • Gently stir in the fresh herbs. Roughly chop the eggs and gently stir them in. Some of the yolks will crumble and thicken the sauce. That's a good thing. Try to keep the whites chunky. 
  • Cover and chill about 20 minutes. Bring to room temperature before using for maximum flavor. Olive oil will harden in the refrigerator.
  • Use with steamed asparagus, cauliflower, broccoli, salads, and just about any protein. 

Notes

Use 1/2 tsp dried tarragon and 1 tsp dried parsley if you don't have fresh. Dried tarragon is powerful. A little goes a long way.