Photo credit Stephanie Ganz

Sauce Gribiche Is My Secret Weapon for Passover

A perfect way to use up hard-boiled eggs and herbs from the Seder.

Sauce gribiche is a cold egg sauce that originated in 19th-century France when the so-called “mother sauces” (or grandes sauces) were being defined by chefs Marie Antoine Carême and August Escoffier. It is a derivative of mayonnaise, but unlike that classic emulsion, which uses raw egg, gribiche is characterized by the use of boiled eggs. The sauce, which is often compared to a remoulade, harnesses the briny flavor of capers and cornichons, and bright herbaceous notes from any combination of parsley, chervil and tarragon. 

While it sounds a bit fussy, gribiche is as easy to make as it is versatile. Throughout Passover, when my dining choices are more limited than usual, sauce gribiche becomes a staple. After the seder, I use my leftover parsley and a couple of eggs to whip up a batch that will hang out in the fridge, its flavor improving over the next few days. The sauce brings a silky-chunky texture to whatever it touches, from the traditional veal to the more modern blanched spring vegetables like asparagus and new potatoes. I like to add it to hard-boiled eggs for an egg-on-egg breakfast, drape it over poached salmon for lunch, and occasionally pile a bit on a piece of matzah and eat it just like that.

There are many variations of gribiche. Some prefer a soft-boiled egg, which results in a looser sauce, while others, myself included, gravitate toward a slightly firmer yolk, which renders a richer gribiche. Some insist on a medley of herbs, and others choose only one. Either way, the simple sauce comes together in about five minutes once your eggs are ready. And while, traditionally, sauce gribiche is made with Dijon mustard, which contains kitniyot, readers who want to avoid mustard seeds can use kosher for Passover mustard. Once you’ve got the basics down, gribiche is a bit of a playground — add your favorite briny thing (Castelvetrano olives! Piparra peppers! Anchovies!) or swap out the Champagne vinegar for any vinegar of choice. It’s hard to go wrong.

Note: Refrigerate sauce gribiche in an airtight container for up to four days.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
passover dip recipe jewish
Photo credit Stephanie Ganz

Sauce Gribiche

The best way to use up leftover hard-boiled eggs from the seder.

  • Total Time: 17 minutes
  • Yield: 3/4 cup 1x

Ingredients

Scale
  • 2 large eggs
  • 1 Tbsp chopped fresh parsley (4 stems worth)
  • 1 Tbsp chopped capers
  • 1 Tbsp chopped cornichons (about 3)
  • 1 tsp Dijon mustard (or kosher for Passover mustard of choice)
  • 2 tsp Champagne vinegar, or vinegar of choice
  • ¼ cup extra virgin olive oil
  • kosher salt and cracked black pepper, to taste

Instructions

  1. In a medium saucepan, add two eggs and cover with salted water. Bring to a boil over medium-high heat. As soon as the water starts to boil, turn off the heat and set a timer for 7 minutes. Meanwhile, prepare a bowl with ice water. When the timer goes off, use a slotted spoon to transfer the eggs to the bowl of ice water. Allow eggs to cool for 3 minutes and then peel. 
  2. While the eggs are cooking, pick the leaves from 4 stems of parsley, and chop until you have 1 Tbsp. Chop 1 Tbsp capers and 1 Tbsp cornichons (about 3). Set aside.
  3. Separate the egg yolks from the whites. Finely chop the egg whites and set aside. Press the yolks through a fine mesh sieve into a mixing bowl. Add 1 tsp Dijon mustard and 2 tsp Champagne vinegar, and whisk to combine. Slowly drizzle in ¼ cup extra virgin olive oil while whisking. The sauce will become thick and lighter in color as the oil emulsifies into the egg mixture.
  4. Fold in the chopped parsley, capers, cornichons and egg whites. Season with salt and pepper.

Notes

Refrigerate sauce gribiche in an airtight container for up to four days.

  • Author: Stephanie Ganz
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Entree
  • Method: Quick
  • Cuisine: Holiday

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Keep on Noshing

Try Jessica Seinfeld’s Easy Green Hummus Recipe

This healthy dip comes together in minutes.

Creamy Irish Potato Soup with an Ashkenazi Twist

Based on a combination of Irish potato soup and Ashkenazi kartoffelzup, this dish can be garnished with crispy beef or lamb.

Wedge Salad with Blue Cheese Dressing and Challah Croutons

My husband’s family is very male-centric and even though they love to eat, they can be a bit difficult to ...