Real Recipes From Real Home Cooks ®

french essentials: gribiche (egg) sauce

Recipe by
Andy Anderson !
Wichita, KS

Think of this recipe as something like an egg salad, but is used as a sauce on veggies, fish and even chicken. There are several ways to make this sauce, my version looks like a “wet” egg salad. You spoon it over your veggies or whatever, and dig in. Other versions looks more like a purée. In that case it can be used as a dipping sauce. Or you could make it a bit thicker, and use it as a tangy, spicy egg salad. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For french essentials: gribiche (egg) sauce

  • 4 lg
    eggs, soft-to-hard boiled
  • 1/2 c
    mayonnaise, plus more as needed
  • 2 Tbsp
    dijon mustard, smooth
  • 2 Tbsp
    sweet relish
  • 2 md
    green olives, chopped
  • 2 Tbsp
    capers, drained and chopped
  • 1 Tbsp
    fresh italian parsley, chopped
  • 1 Tbsp
    fresh basil, chopped
  • 2 te
    rice wine vinegar, unseasoned
  • salt, kosher variety, fine grind, to taste
  • black pepper, freshly ground, to taste

How To Make french essentials: gribiche (egg) sauce

  • 1
  • 2
    What will you need? This recipe requires 4 soft/hard boiled eggs, so you will need a saucepan to make the eggs. Everything else is non-cooked, so you will need a bowl to put all the ingredients into.
  • 3
    How to store it? This recipe cannot be frozen, if you keep it in the fridge, it will last about 2 – 3 days tops. It does taste better the next day, so making it a day ahead of time is a good thing (as Martha would say).
  • 4
    Gather your ingredients (mise en place).
  • 5
    Hard or soft boil your eggs, then peel and allow to cool.
  • 6
    The photo only shows two eggs because I was making half recipes until I got the spices correct.
  • 7
    Add the mayo, mustard, vinegar, and two of the egg yolks to a bowl, then whisk to combine.
  • 8
    Finely chop the whites from the two eggs you used the yolks from, and add to the bowl, along with the chopped parsley, basil, relish, olives, and capers.
  • 9
    Fold into the mixture.
  • 10
    Rough chop the remaining two eggs
  • So Yummy
    Gently fold them into the mixture.
  • 12
  • So yummy
    Use as an egg salad, or as a compliment to fish, chicken, or veggies.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all