Classic sauce gribiche has so many things going for it- big flavor, ease and versatility. Serve this rich, creamy, herb-packed sauce over roasted vegetables like asparagus or broccolini, or spoon it on top or fish or poultry.
It's a French sauce, which by default means it will elevate any bland breakfast, lunch or dinner (similar to hollandaise sauce!). Perhaps best of all, it's simple enough to prepare and still feels fancy. Perfect for the summer season when homegrown herbs are in abundance, and quick, fresh dinners are a must.
(This post was originally shared in June 2020 and was last updated April 2023 to give you the best recipe and content.)
what is gribiche?
A classic "sauce gribiche" is a French, cold egg sauce that dresses up everything from vegetables to chicken, fish and lamb.
It's incredibly easy to make, and is essentially a cold, hard-boiled egg salad loaded with fresh herbs and olive oil.
Mixed with ingredients like capers, dill pickles (traditionally cornichons are used but I just swap in some good quality pickles), garlic and dill, for a sauce full of flavor.
You can use the herbs you have on hand, but personally I think it's tough to beat the combination of dill, asparagus and egg.
why this egg sauce recipe works
If it's your first time making this easy egg sauce, it's actually a quite simple recipe. The versatility of sauce gribiche is one of the great things about it. The thick sauce is perfect served on top of roasted veggies or fish for an easy and light dish that is big on flavor.
It is:
- simple and flavorful
- a delicious sauce that works any time of day
- easy to make and versatile
- keto, low carb and gluten free.
the ingredients
Think of egg sauce as a dressed up, saucier egg salad. Many of the ingredients are similar, but gribiche gets its briny flavor from dill pickles, capers and lemon juice (or vinegar). Fresh herbs go a long way here, and dried herbs just won't give you the same results.
To make a simple gribiche egg sauce, you will need:
- large eggs (pasture-raised when possible)
- dill pickles (or cornichons)
- capers
- garlic
- Dijon mustard
- extra-virgin olive oil
- sea salt and black pepper (or white pepper)
- apple cider vinegar (or lemon juice)
- avocado mayonnaise (I use Chosen Foods classic mayo-- just be sure it's not a canola or vegetable oil-based mayo)
- fresh dill
- flat-leaf parsley
how to prepare egg sauce
This simple egg sauce is so easy to make! You'll spend most of the time waiting for the eggs to boil (tip: you can roast a veg like asparagus during that time).
If you have hard-boiled eggs on-hand, this comes together incredibly fast. You can also make the gribiche sauce ahead of time. In fact, the flavors are better the next day.
Here's a look at the process but be sure to view the printable recipe card at the bottom of the page.
- Boil the eggs: I know this is a pretty basic step, but if you scour the internet, you'll find there are countless methods on how to perfectly boil eggs. I use this method, which is also outlined on Savor the Best (along with five other ways you can boil eggs!). Fill a medium saucepan with enough water so it's ¾ of the way full. Bring it to a boil. Once it's boiling, reduce to medium heat to a simmer, then gently lower the raw eggs into the water. Boil for about 12-14 minutes (we want them done, no runny yolks here!). Remove the eggs immediately transfer them into a bowl of ice water. Once they're cool, break eggs shells and peel them under a stream of running water at the sink.
- Make the gribiche: With a sharp knife, finely chop the hard-boiled eggs and place in a large bowl. Add the mayonnaise, apple cider vinegar, dijon, and olive oil. Whisk the mixture together until creamy. Add the capers, pickles, minced garlic, a little salt and pepper, and chopped herbs. Stir the egg mixture until combined. If you're not serving it immediately, refrigerate.
- Serve: Enjoy the egg sauce on top of roasted asparagus or other veggies, grilled chicken or fish. A few extra capers or fresh dill on top is also a good way to add a splash of color on top.
tips for the best egg sauce
- There are lots of different ways to make this and the great thing about it is it's somewhat like a canvas for your favorite herbs and other add-ins. Along with fresh dill and parsley, fresh chives and a bit of fresh oregano would also taste lovely.
- Unlike egg salad where you can simply break the eggs apart with a fork, gribiche calls for uniformity with the chopped eggs. Make sure to chop them small and to chop them evenly. The egg yolks and egg whites should be chopped to the same size.
- This egg sauce is a great way to hit your macro goals. And, even though olive oil is authentic, you can always swap out a quarter of the olive oil for MCT oil without it affecting the taste.
- For a touch of heat, add a little bit of red pepper flakes or cayenne pepper.
Sauce gribiche is a favorite in our house, and I love how it can dress up any veggie situation for when you just need something extra special!
If you make it and love it too, let me know! Connect with me on Facebook or Instagram and tag @stemandspoon. 🙂
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How to Make Egg Sauce (Classic Sauce Gribiche)
This classic egg sauce (gribiche) is simple and full of flavor! Briny capers and pickles, fresh herbs and tender hard-boiled eggs come together for a flavorful sauce that can dress up roasted vegetables, fish or chicken.
Ingredients
- 5 eggs (pasture-raised when possible)
- 2 tablespoons avocado mayonnaise (I use Chosen Foods)
- ¼ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar (or fresh lemon juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced (about ½ teaspoon)
- 2 tablespoons capers, chopped
- 2 tablespoons dill pickles (or cornichons), chopped
- ¼-1/2 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh dill, finely chopped
- ¼ cup flat-leaf parsley, finely chopped
Instructions
- Fill a medium saucepan about ¾ of the way full of water and bring it to a boil. Once it's boiling, reduce the heat to a simmer, then gently lower the eggs into the water. Boil for about 12-14 minutes (we want them done, not yolky). Remove the eggs from the heat, drain the hot water, and immediately transfer the eggs into a bowl of ice water. Once they're cool, crack and peel them under a stream of running water at the sink.
- Chop the hard-boiled eggs up and place them in a mixing bowl. Add the mayonnaise, apple cider vinegar, olive oil, and dijon. Whisk the mixture together until it looks creamy.
- Add the chopped capers and pickles, minced garlic, salt and pepper, and chopped herbs, stirring them in until it's all well incorporated.
- Taste and add more salt and pepper, if needed. Refrigerate the sauce or enjoy immediately on top of vegetables, fish or poultry.
Notes
- Refrigerate extra gribiche in an air-tight container for up to four days.
- For a touch of heat, add a little bit of cayenne pepper or red pepper flakes to the sauce.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 156mgSodium: 478mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!