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A close-up of a glass jar filled with a creamy yellow sauce or dressing, garnished with small green herb pieces.

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment, sauce
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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