How to make gribiche sauce

Lilly Higgins’ gribiche

Lilly Higgins’ gribiche

Wed, Aug 30, 2017, 06:00

  • Makes: 1
  • Cooking Time: 4 mins
  • Course: Starter
  • Cuisine: French


  • Makes one bowl
  •  1 large egg
  •  1 tbsp Dijon mustard
  •  Sea salt
  •  300ml mild-tasting olive oil
  •  2 tbsp apple cider vinegar
  •  2 tsp finely snipped chives (use a scissors)
  •  2 tsp finely chopped parsley
  •  2 tsp finely chopped tarragon
  • 2 tsp finely chopped dill
  •  1 tbsp capers, rinsed and dried, coarsely chopped 
  • 6 little cornichons, rinsed and dried, coarsely chopped


Place the egg in a pan of water. Bring to the boil then simmer for four minutes. Drain and place the egg in a bowl of cold water to cool.

Once the egg has cooled peel it and place in a medium bowl. Add the mustard and a pinch of sea salt. Mash them together using a fork. Next add a few drops of oil, keep mashing and whisking with the fork.

Once the mix has become a little looser use a whisk. Gradually increase the oil until you’re pouring it in a thin steady stream, whisking all the time. Stir in the herbs, capers and cornichons. Add the vinegar and taste for salt.

Pour into a serving bowl and keep cold till ready to serve.