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Gribiche Sauce on blistered cherry tomatoes

Gribiche Sauce

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.
Prep Time 15 mins
Cook Time 20 mins
resting time 20 mins
Total Time 35 mins
Course Condiment
Cuisine French


  • 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


  • 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. 


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.