 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 |
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.
Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head, tripe, or cold terrine. Modern variations pair sauce gribiche with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.
See also
Notes
- Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18
- August Escoffier, L'Aide-Memoire Culinaire (Original edition 1919) pg.52
- David, E. (1960). "French Provincial Cooking" (1999 edition) p.120
- "Larousse Gastronomique" (2001).
- "Tablier de sapeur - Ricetta di trippa dalla Francia | Troppa trippa". troppatrippa.com. Retrieved January 13, 2025.
External links
Media related to Gribiche at Wikimedia Commons