Condiment
Hard-Cooked Egg Gribiche Sauce
Mash the cooked yolks with mustard and lemon, then whisk in the oil before folding in the chopped whites and pickles. This home version uses fully cooked eggs.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Cool the eggs before mixing
Cook until both yolks and whites are firm, then cool promptly in ice water. Dry the peeled eggs before separating and chopping.
At the table
Spoon a little over cooked vegetables, potatoes or a finished fish dish.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 large eggs
- 30 g capers — drained and chopped
- 30 g cornichons — drained and chopped
- 2 tbsp lemon juice
- 150 ml extra-virgin olive oil
- 1 1/2 tsp Dijon mustard
- 2 1/4 tsp shallot — finely diced
- 1 tbsp flat-leaf parsley — finely chopped
- 1 pinch Espelette pepper
- salt — to taste
A few useful notes.
This version uses hard-cooked eggs rather than soft or raw yolks.
Capers and cornichons contribute salt; taste before adding more.
The cooking plan
How to make Hard-Cooked Egg Gribiche Sauce.
Lower the eggs gently into simmering water and cook until both yolks and whites are completely firm, about 10–12 minutes for large eggs. Transfer to ice water to cool promptly, then peel and pat dry.
Separate the yolks from the whites. Mash the yolks smoothly with the mustard and lemon juice. Chop the whites separately.
Whisk the olive oil into the yolk mixture slowly, beginning a little at a time. Continue until evenly combined, then fold in the chopped whites, capers, cornichons, shallot and parsley.
Add Espelette pepper and salt to taste. Refrigerate promptly in a clean covered container at 40°F or below and use within 3–4 days. Stir before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Hard-Cooked Egg Gribiche Sauce
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Ingredients
2 large eggs- 30 g capers drained and chopped
- 30 g cornichons drained and chopped
- 2 tbsp lemon juice
- 150 ml extra-virgin olive oil
- 1 ½ tsp Dijon mustard
- 2 ¼ tsp shallot finely diced
- 1 tbsp flat-leaf parsley finely chopped
- 1 pinch Espelette pepper
- salt to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Lower the eggs gently into simmering water and cook until both yolks and whites are completely firm, about 10–12 minutes for large eggs. Transfer to ice water to cool promptly, then peel and pat dry.
- Separate the yolks from the whites. Mash the yolks smoothly with the mustard and lemon juice. Chop the whites separately.
- Whisk the olive oil into the yolk mixture slowly, beginning a little at a time. Continue until evenly combined, then fold in the chopped whites, capers, cornichons, shallot and parsley.
- Add Espelette pepper and salt to taste. Refrigerate promptly in a clean covered container at 40°F or below and use within 3–4 days. Stir before serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Does this contain raw eggs?
No. Cook both yolks and whites until completely firm before making the sauce.
Should the finished sauce be perfectly smooth?
The yolk-and-oil base is mixed first, then chopped egg whites and pickles provide texture.
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