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Sauce Gribiche

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic sauce gribiche is a sophisticated French dressing that brings a vibrant, piquant flavour to various vegetarian and meat dishes. Unlike a standard mayonnaise, it uses hard-boiled egg yolks as an emulsifier, resulting in a rich, chunky texture that is incredibly satisfying. The combination of sharp cornichons, salty capers, and fresh anise-heavy herbs like tarragon and chervil creates a complex profile that lifts even the simplest of ingredients.

While traditionally served with boiled meats or calf’s head, this versatile vegetarian sauce is equally delicious when spooned over steamed leeks, roasted asparagus, or new potatoes. It is an excellent addition to a summer buffet or a sophisticated starter, offering a bright and savoury finish. Prepare it an hour before serving to allow the herbaceous flavours to infuse properly into the creamy base.

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Ingredients for Sauce Gribiche

  • 4 hard-cooked eggs

  • 2 hard-cooked egg yolks

  • 1/2 Tbs. Dijon mustard

  • salt and pepper

  • 1/2 Tbs. white-wine vinegar

  • 240ml olive oil

  • bunch of fresh chervil, chopped

  • 1/2 bunch of fresh tarragon, chopped

  • 60ml capers, drained and chopped

  • 120ml cornichons (tiny, tart pickled gherkins), drained and chopped

How to make Sauce Gribiche

Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.

Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.

To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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