Sauce gribiche

Sauce gribiche (French pronunciation: [sos ɡʁibiʃ]) is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.^[1][2]

Sauce gribiche

Sauce gribiche
Type	Sauce
Course	Condiment
Associated cuisine	French cuisine
Main ingredients	Hard-boiled egg yolks, mustard, vegetable oil
Ingredients generally used	Chopped vegetables, capers, parsley, tarragon
Similar dishes	Mayonnaise
Media: Sauce gribiche

Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head,^[3][4] tripe,^[5] or cold terrine. Modern variations pair sauce gribiche with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.

See also

• Mayonnaise
• Tartar sauce