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closeup of sauce gribiche with asparagus
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Sauce gribiche

A delicious light and bright egg-based french condiment that is a great compliment to vegetables and meats.
Course Appetizer, condiment, Salad, Side Dish
Cuisine French
Keyword capers, condiment, cornichons, dijon mustard, hard boiled eggs
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Calories 211kcal
Author Katie Beck

Equipment

  • whisk

Ingredients

  • 6 cornichons chopped
  • ⅓ cup olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon chopped drained capers
  • 1 tablespoon whole grain mustard
  • Kosher or sea salt and a lot of freshly ground pepper
  • 3  eggs
  • 2 tablespoons chopped herbs I use parsley and tarragon

Instructions

For the six minute boiled egg

  • Bring a saucepan of water to a boil over high heat. Add your egga and boil on high for exactly six minutes. While the eggs are boiling grab a bowl and fill with ice an dcold water. When the six minutes are up, take the eggs out of the boiling water and place them in the bowl of ice water. This stops them from cooking further. After a few minutes remove from ice water and peel and coarsely chop.

To make the sauce gribiche

  • Combine cornichons, oil, vinegar, capers, and mustard in a small bowl to and whisk together. Gently mix eggs and parsley into dressing with a spoon – not the whisk. Taste and add salt to taste and a good amount of black pepper.

Nutrition

Calories: 211kcal | Carbohydrates: 1g | Fat: 21g