Made with cooked eggs, sauce gribiche is a classic of the French kitchen. While traditionally an emulsified sauce, many versions today are broken, and it can be made well either way. Here we explain the tricks and techniques for making both versions successfully.
This rich and eggy French sauce is flavored with pickles, capers, fragrant herbs, and Dijon mustard, and is a welcome condiment on just about anything you can imagine.
It's beautiful with or on just about anything: fish , poached meats , vegetables , and as a condiment for fries or spread mayo-like on a sandwich.Aside from its flavor differences with tartar sauce, gribiche has one other unique calling card. Unlike tartar and so many other mayo-derived sauces, gribiche is made from hard-cooked, not raw, yolks. This fact is significant, and has major consequences for how the sauce is made.
As you can see, the cooked yolks of gribiche are both one of its defining qualities and also one of its trickiest technical aspects. The good news is that enough cooks have broken gribiche enough times that there's something of a collective agreement to not be upset about that.
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