By Gabrielle Hamilton
- Total Time
- 5 minutes
- Rating
- 4(183)
- Notes
- Read community notes
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce? — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It’s just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like beef tongue, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.
Featured in: The Surprising Elegance of Braised Beef Tongue
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Makes about 1¾ cups
- 3tablespoons Dijon mustard
- 2tablespoons white-wine vinegar
- 6tablespoons extra-virgin olive oil
- 3–5 cornichons, cut into thin coins (3 tablespoons)
- 3tablespoons capers
- 3hard-boiled eggs, roughly chopped
- 4tablespoons chopped parsley
- 4tablespoons chopped tarragon
- Kosher salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (3.5 servings)
281 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
Step
2
Fold in the cornichons, capers and eggs.
Step
3
Stir in the parsley and tarragon, and season to taste with salt and black pepper.
Ratings
4
out of 5
183
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mark
Is there an alternative to tarragon as I find it unpleasant?
James Orr
I'm willing to put dill in anything except pumpkin pie.
Stu
I use chervil as a substitute for tarragon. Easy and fast to grow in pots, it has a more subtle flavor. Excellent with eggs and all sorts of other uses. It keeps growing all summer as long as it gets enough water and light. Chervil may be the easiest herb there is to grow from seeds, and it's extremely versatile.
Kmg
Fresh dill sounds good, too.
Chuck in the Adirondacks
The trouble with minced fennel fronds is that they, too, have the licorice flavor that some people, like Mark and me, don't like. When I try this I think I will use a mixture of freshly clipped herbs from my garden.
R. KING
How long will this keep in the 'fridge?
Stephen
Conventional wisdom holds that basil, chervil and fennel fronds are good alternatives to fresh tarragon, or you can replace fresh or dried tarragon with (much) smaller amounts of dried fennel or anise seed. You should find a way from these choices to suit your tastes.
Irma
I didn't have any fresh tarragon, but I did have two kinds of basil: Italian and Thai. A mixture of both, sliced, worked perfectly as a substitute for the tarragon.
Don
The dill is great idea (I'm making cold beef borscht) but the tarragon is a turn-off try lemon verbena or garlic chives.
Kate Lindquist
I didn’t have enough tarragon so I rounded out with fresh chives. Tastes just fine to me!
charlotte
I love all things sauce Gribiche, and first used it on steamed potatoes. Now for this on salmon.
Hector
Once off the recipe; use whatever herb you like.
Sandy Camargo
This was excellent with the recipe for poached salmon on this site, without using the butter part: https://cooking.nytimes.com/recipes/11045-poached-salmon?action=click&am.... I plan to use the leftovers with cauliflower and smoked pork chops.
Michael McDaniel
An old fashioned sauce that deserves a new chance. This is delicious.
Sandy Camargo
This was excellent with the recipe for poached salmon on this site, without using the butter part: https://cooking.nytimes.com/recipes/11045-poached-salmon?action=click&am.... I plan to use the leftovers with cauliflower and smoked pork chops.
R. KING
How long will this keep in the 'fridge?
Don
The dill is great idea (I'm making cold beef borscht) but the tarragon is a turn-off try lemon verbena or garlic chives.
Barbara Prashner
Perfect the way it is for a sauce! This reminds me of the flavors I love in egg salad too sans the vinegar and olive oil. We served up over poached salmon. Later that night there was a tad left that was scooped up with some toasted Jewish Rye. Very nice. PS I have made this also with a couple of tablespoons of very finely diced white onion. Probably not everyone's fav but not many people even guess it is there but it adds a bit of texture and sweet bite.
charlotte
I love all things sauce Gribiche, and first used it on steamed potatoes. Now for this on salmon.
Kate Lindquist
I didn’t have enough tarragon so I rounded out with fresh chives. Tastes just fine to me!
frenchy
President Chirac's most preferred sauce to go with "veal head" - traditional "tête de veau sauce Gribiche"
Irma
I didn't have any fresh tarragon, but I did have two kinds of basil: Italian and Thai. A mixture of both, sliced, worked perfectly as a substitute for the tarragon.
Frances
How long will it last in the fridge
Sandy
I've seen at least one traditional recipe for sauce gribiche recommending to keep it for no more than 48 hours in the fridge.
rebecca
I would like a little zippier. I added a little more pickle and vinegar to good effect. I did not have fresh or dried tarragon so just used parsley. I rinsed the capers since they are so salty. that might have been a mistake. Probably will not make again. Fresh Dijon mustard is our choice for braised tongue which I make as frequently as I can locate a fresh tongue.
Kmg
Fresh dill sounds good, too.
James Orr
I'm willing to put dill in anything except pumpkin pie.
Mark
Is there an alternative to tarragon as I find it unpleasant?
KT
How about chervil.
Wendy
Or perhaps minced fennel fronds?
Chuck in the Adirondacks
The trouble with minced fennel fronds is that they, too, have the licorice flavor that some people, like Mark and me, don't like. When I try this I think I will use a mixture of freshly clipped herbs from my garden.
Private notes are only visible to you.
