Sauce Gribiche

Briny, creamy, and bright-this French sauce brings herby punch and lemony zing to roasted vegetables, fish, and more.

Why You'll Love Sauce Gribiche

This creamy, lemony French sauce is loaded with briny cornichons and fresh herbs, and works well spooned over vegetables, fish, and more.

Tips and Tricks

• Use high-quality or homemade aioli for max flavor.
• Let the sauce rest 30+ minutes before serving to meld flavors.
• Chop herbs and cornichons finely for smoother texture.

Variations

• Add chopped hard-boiled egg for a more traditional version.
• Stir in capers for extra tang and brininess.
• Swap dill with tarragon or basil to match the dish.

Substitutions

• Use mayo plus grated garlic if you don't have aioli.
• White wine vinegar can stand in for lemon juice.
• Sub cornichons with pickled shallots if needed.

Best served with

• Roasted asparagus or broccolini
• Crispy fingerling potatoes
• Seared or poached trout
• Deviled or hard-boiled eggs

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days. Stir before serving as it may slightly separate.

Common Questions

Sauce Gribiche

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Briny, creamy, and bright. This French sauce brings herby punch and lemony zing to roasted vegetables, fish, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment, sauce

Cuisine: French

Calories: 1062

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cornichons finely chopped
• 2 tablespoon fresh parsley finely chopped
• 1 tablespoon fresh chives finely chopped
• 1 tablespoon fresh dill finely chopped (optional)
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 lemon zested
• 1 cup aioli
• Salt and pepper to taste

Equipment

• Mixing bowl
• Chefs knife
• Microplane or zester

Method

 

1. In a mixing bowl, combine the cornichons, parsley, chives, dill, and aioli. Mix well.
2. Add the dijon mustard, lemon juice, and lemon zest to the bowl. Stir until fully incorporated.
3. Season with salt and pepper to taste. Adjust lemon or mustard if needed.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.

Nutrition

Calories: 1062kcalCarbohydrates: 32gProtein: 1gFat: 90gSaturated Fat: 15gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 75mgSodium: 2285mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 851IUVitamin C: 19mgCalcium: 25mgIron: 1mg

Notes

Storage: keep in an airtight container in the fridge for up to 4 days. It's built on aioli, so give it a stir before serving since it can separate slightly.

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