Number 6 in the More Than Mayo Series
Most people don’t know what to do with Sauce Gribiche when they first meet it. It looks a little like potato salad without the potatoes. Or a strange, herby relish. Or maybe some kind of deviled egg that got away from itself.
But once you taste it — salty, tangy, full of chopped eggs, briny capers, crunchy cornichons, and fresh herbs — you get it. And then you can’t stop thinking of ways to use it.
The More Than Mayo Series
- Classic Homemade Mayonnaise
- Garlic Aioli
- Green Goddes Dressing
- Herbed Ranch
- Remoulade
- Sauce Gribiche
- Lemon-Dill Tartar Sauce
- Sriracha Mayo
- Caesar Dressing (with mayo base)
- Curry-Lime Mayo
- Smoked Paprika & Anchovy Dip
Gribiche is, at its core, a vinaigrette thickened with chopped hard-boiled eggs. It’s French in origin, but it feels right at home in a California kitchen, especially if you’re the type of person who loves pickles and fresh herbs and doesn’t shy away from a bold sauce.
The first time I made it, I spooned it over steamed asparagus. That plate disappeared fast. The second time, I served it with roasted chicken thighs and pan-fried potatoes, and it felt like a dinner party trick. These days, I make it when I need a sauce that’s a little rustic and a little elegant at the same time — something that says I care, but I also know how to have fun.
What I love about gribiche is that it’s not fussy. Boil a couple of eggs, whisk some mustard and vinegar with oil, chop everything else, stir it all together. That’s it. No emulsifying, no praying it doesn’t split, no babysitting. It just works.
And it keeps. Make it in the morning and let it hang out in the fridge until dinner — the flavors deepen, the texture improves, and it’s ready whenever you are.
If you’re wondering what to do with it beyond asparagus, let me help:
- Spoon it over boiled or roasted potatoes.
- Slather it on toast with sliced radishes.
- Serve it with poached or roasted fish.
- Pair it with roast beef or pork tenderloin.
- Stir a little into cooked farro or lentils to wake them up.
It’s a sauce that doesn’t take itself too seriously, which is probably why I like it so much. It’s just eggs, pickles, and herbs being their best selves.
So if you’ve never made gribiche before, here’s your chance. Boil a few eggs, raid your pickle jar, and make a sauce that’ll make everyone at the table wonder why you don’t bottle the stuff. And you can smile to yourself, knowing it’s even better when you make it fresh.
Substitutions & Notes
- No cornichons? Try finely chopped dill pickles.
- No fresh herbs? Use a teaspoon of dried herb blend in a pinch, but fresh herbs make the sauce sing.
- Prefer a smoother texture? Mash the yolks into the vinaigrette base and finely dice the whites.
- Want more tang? Add a little extra vinegar or a squeeze of lemon juice.
As of July 1, 2025, the total cost of this recipe is $3.28, or $0.82 per person.