Sauce gribiche is one of the great cold sauces of the French repertoire. What sets it apart is that it is built on mashed hard-boiled egg yolks, which gives it a texture all of its own, denser than a classic mayonnaise. Mustard plays a central part here, binding the emulsion and bringing it character. Moutarde de Meaux® Pommery®, with its whole seeds, suits it particularly well.
Serves: 4 • Prep: 15 minutes • Cooking: 9 minutes • Difficulty: easy
Ingredients
1 tablespoon Moutarde de Meaux® Pommery®
3 hard-boiled eggs
150 ml neutral oil or mild olive oil
1 tablespoon wine vinegar
2 tablespoons capers
4 cornichons
1 shallot
A bunch of flat-leaf parsley, chervil and tarragon
Salt and freshly ground pepper
Method
Cook the eggs. Simmer the eggs for 9 minutes, then cool them in iced water. Peel and carefully separate the yolks from the whites.
The base. Mash the yolks with a fork until they form a fine powder. Add the Moutarde de Meaux® Pommery® and a pinch of salt, then work the mixture with a spatula into a smooth paste.
Build the emulsion. Pour the oil drop by drop, whisking as you would for a mayonnaise. Take it gently over the first two spoonfuls; the rest follows easily.
The acidity. Stir in the wine vinegar as soon as the sauce has thickened: it loosens slightly and brightens.
The garnish. Finely chop the capers, cornichons and shallot, then blot them dry. Dice the egg whites very small and fold everything into the sauce.
The herbs. Add the chopped parsley, chervil and tarragon at the last moment. Adjust the seasoning and rest for 30 minutes in a cool place.
💡 Perfect pairing: Gribiche traditionally accompanies tête de veau, warm leeks, asparagus and poached fish. For a sharper version, replace part of the wholegrain mustard with Pommery® Dijon mustard.
Our tips for a perfect sauce gribiche
Well-cooked, finely mashed yolks. Reduced to a powder with a fork, they take up the oil evenly and the sauce comes together beautifully.
Gribiche or tartare? Tartare starts from a raw yolk, gribiche from a cooked one: two textures, two characters.
Wholegrain mustard. It binds the emulsion and adds relief to an already textured sauce.
Serve at room temperature. The aromatics come through far better than straight from the fridge.
Our sauce gribiche with Moutarde de Meaux® Pommery®
This sauce gribiche recipe follows the classical construction of the French repertoire: an emulsion of cooked yolks bound with wholegrain mustard, lifted with capers, cornichons and fresh herbs. A bistro sauce, patrimonial and generous. Made at the gates of Meaux by the Chamois family, Moutarde de Meaux® Pommery® gives this homemade gribiche its grainy texture and gentle heat. Explore our Pommery® old-fashioned mustards.
