Dish

Sauce gribiche

Gribiche sauce

Sauce gribiche is a tangy and creamy sauce that is perfect for adding flavor to a variety of dishes. The sauce is made by combining hard-boiled eggs, capers, cornichons, herbs, and mustard with oil and vinegar. The result is a sauce that is tangy, creamy, and full of flavor. The sauce is typically served with cold meats, fish, or vegetables, but it can also be used as a dressing for salads or as a condiment for sandwiches.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce gribiche originated in France and has been a popular sauce in French cuisine for centuries. It is believed to have been created in the 16th century and was originally served with boiled meats. Over time, the sauce has evolved and is now used in a variety of dishes.

Dietary considerations

Vegetarian, Gluten-free

Variations

There are many variations of sauce gribiche, but the basic ingredients remain the same. Some variations may include additional herbs or spices, while others may use different types of vinegar or oil.

Presentation and garnishing

Sauce gribiche is typically served in a small bowl or ramekin. It can be garnished with additional herbs or capers for added flavor and visual appeal.

Tips & Tricks

To prevent the sauce from separating, be sure to whisk the ingredients together slowly and steadily. If the sauce does separate, try whisking in a small amount of cold water to bring it back together.