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Sauce Gribiche (French Cuisine)

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“This sauce is a staple of French cuisine. Perfect to dress up cooked chicken breasts as well as over cooked fish.”
1 1/2 cups

Ingredients Nutrition

  • 2 medium shallots or 2 green onions, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 hard-cooked egg
  • 1 tablespoon Dijon mustard (Grey Poupon style)
  • salt, to taste
  • 1 14 cups vegetable oil (neutral flavored)
  • 1 tablespoon capers, rinsed dried coarsely chopped (optional)
  • 1 tablespoon pickle relish
  • 14 cup loosely packed fresh herb (choice of chives, tarragon, parsley and dill)


  1. Chill all ingredients prior to creating the sauce.
  2. Combine the shallots and the vinegar in a small bowl.
  3. Peel the hard-cooked egg and cut vertically through the middle of the egg. Scoop the yolk into another bowl. Dice the egg whites and add to the bowl with the egg yolk.
  4. Add a pinch of salt and the mustard. Whisk everything together and start to slowly add the oil drop by drop.
  5. When the sauce starts to come together, you can add the oil in a steady stream. When it's at the aioli stage, stir in the capers, pickle relish and herbs. Add the shallots, and little by little, the vinegar to your desired consistency.

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