Traditional gribiche sauce: the best recipe
How long can gribiche sauce be kept?
Ingredients · Servings 6 people
- 1 hard-boiled egg
- 10 cl oil
- 1 tbsp mustard
- cell
- pepper
- parsley
- tarragon
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 tbsp capers
- 2 gherkins
Method · 15 min
- Remove the egg yolk and mash it with a fork. Add the mustard, salt and pepper, then slowly whisk in the oil as you would for mayonnaise.
- Add the lemon juice, vinegar, parsley and tarragon, and mix.
- Crush the capers and egg white, slice the gherkins, and add everything to the sauce. Mix well. Serve this sauce cold with your meat or fish dishes.
Gribiche sauce will keep for 2 to 3 days in the refrigerator in an airtight container. Be sure to take it out of the refrigerator about 15 minutes before serving so that it regains its optimal texture. As with any egg-based sauce, it is best not to keep it longer.
