Sauce Gribiche

Recipe from Judith Jones

Adapted by Julia Moskin

Updated Feb. 16, 2026

Sauce Gribiche
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
5 minutes
Rating
4(231)
Comments
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This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture. —Julia Moskin

Featured in: An Editing Life, a Book of Her Own

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Ingredients

Yield:About ¾ cup
  • ½teaspoon salt
  • 1tablespoon Dijon mustard
  • 1tablespoon wine vinegar
  • 3tablespoons olive oil
  • 1tablespoon capers
  • 2cornichons, finely chopped
  • 1hard-boiled egg, finely chopped
  • Freshly ground pepper
  • 1tablespoon chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

293 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 288 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.

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Ratings

4 out of 5
231 user ratings
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Comments

Dave

Put the hard-cooked eggs through a potato ricer to get a really fine (and uniform) texture.

Great technique for egg salad, too.

Michele

I ate yesterday at db bistro in nyc and had for a first course asparagus with gribiche sauce. I came home looking for a good recipe for gribiche, and found this one. It's terrific and easy! Chop everything very finely and whisk in the olive oil at the end as if you were making a mayonnaise. Then, when you're ready to serve, add the parsley. I grilled the asparagus and then chopped it into 2-inch pieces, spread the sauce on the bottom of a platter, then piled the asparagus on top.

Tom Dorrance

Yeah, me, too.
I had this tonight at 80 Thoreau Restaurant, Concord MA.
It was the 1st course in the 4-Course Asparagus Diner Menu.
They grilled the Asparagus and laid it on a bed of this sauce with
Smoked swordfish fritters, saffron and topped with new Spring greens.
O. M. G. This is what food should be.

Javier

We made this sauce in a Paris cooking class and served it on blanched, chilled asparagus. Delicious.

Don’t Look Up

I just wish it looked as appetizing as it sounds.

Emily Short

Also lovely over well chilled leftover steamed mussels on the half shell!

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Credits

Adapted from "The Tenth Muse: My Life in Food" by Judith Jones (Knopf)

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