With the arrival of an early Spring, I’m getting excited about asparagus! And for me, freshly crisp asparagus calls for a Sauce Gribiche. A great classic of French Cuisine, the Gribiche is a flavorsome mayonnaise-style sauce packed with capers, cornichons and fresh herbs.
And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is it important to put a tight label on everything?)
It’s creamy like a mayonnaise, tart like a relish, delicately salty like a sauce and refreshing like a seasonal condiment.
Sauce Gribiche is so versatile, which you can see from all the different ways it can be enjoyed. Classically in French Cuisine, Sauce Gribiche is to be served over a slice of calf’s head (a common French delicatessen find), boiled chicken (hot or cold), a meaty fish (hot or cold, usually mackerel or cod), tripe and meat terrines.
Although, in modern days you’ll probably see it more often served with “crudites” (shredded carrots, shredded celeriac, sliced tomatoes) and as a dressing in a lettuce salad.
My favourite way is to serve it with cooled asparagus (cooked, but they need to have a crunch still).
It is also delicious in a potato salad or as filling to make deviled eggs. See, so versatile!
Cooking notes:
- The first step for this sauce is the blending of a hard boiled egg yolk with mustard, to the consistency of a paste. This can be done in a mortar and pestle (like I did here) or in a simple bowl using the back of a spoon.
- A classic Sauce Gribiche is made with a bunch of mix chopped herbs, including flat-leaf parsley, chervil and/or tarragon. My own twist is that I like to add dill (instead of tarragon), which I find pairs perfectly with cornichons, eggs and capers.
- The classic French recipe calls for “cornichon” (small French-style sour gerkhins). Here in North America, you can find Maille Cornichons, that taste just like the ones in France. As a substitute, you can use dill pickles.
- If you do not have canola oil or grapeseed oil, you can substitute with extra-virgin olive oil. The taste will be slightly fruitier, but the difference will be really subtle in the end.
If you try this Sauce Gribiche let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
9 comments
I have never heard of this Gribiche sauce before, but it sounds beyond incredible, I love that you used it with these beautiful asparagus, this is a must try for me
Thanks Albert! It is an amazing sauce, and very versatile too. I love to use it as a salad dressing too.
Thoroughly enjoyed this sauce over asparagus. Looking forward to trying it on other vegetables/meats.
Thank you John! Good call, I love the Gribiche on a slice chicken breast, or over mackerels.
[…] 3. Sauce Gribiche […]
You forgot to add the chopped egg whites to the sauce.
That’s right – error fixed! Thanks 🙂
How far ahead of time can you make the sauce and asparagus?
Hello Belinda! Both can be prepared a few hours ahead of time, but I would not put the sauce over top of the asparagus until just before serving. Hope this helps!