Classic Sauce Gribiche Recipe
Whether you’re steaming veggies or frying fish, use this classic sauce gribiche recipe to make the zippy, mayo-adjacent French condiment.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Measuring spoon
- Measuring cup
- Airtight container
- Refrigerator
Ingredients
- 2 large, hard-boiled eggs, whites and yolks separated
- 1 large egg yolk
- 1 tsp. Dijon mustard
- 1 anchovy fillet, finely chopped (optional)
- ¾ cup extra-virgin olive oil
- 2 Tbsp. white wine vinegar
- 4 cornichons, finely chopped (1 Tbsp. plus 1 tsp.)
- 1 Tbsp. finely chopped capers
- 1 Tbsp. finely chopped parsley or chervil
- Kosher salt
- freshly ground black pepper
- Pinch cayenne pepper
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