sauce gribiche

{{short description|Cold egg sauce}}

{{Infobox food

| name = Sauce gribiche

| image = Gribiche.JPG

| image_size = 270px

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| caption = {{lang|fr|Sauce gribiche}}

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| type = Sauce

| course = Condiment

| country =

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| national_cuisine = French cuisine

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| main_ingredient = Hard-boiled egg yolks, mustard, vegetable oil

| minor_ingredient = Chopped vegetables, capers, parsley, tarragon

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| similar_dish = Mayonnaise

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{{lang|fr|Sauce gribiche}} ({{IPA|fr|sos ɡʁibiʃ}}) is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.18August Escoffier, L'Aide-Memoire Culinaire (Original edition 1919) pg.52

Classically, {{lang|fr|sauce gribiche}} may be served with boiled chicken, fish (hot or cold), calf's head,David, E. (1960). "French Provincial Cooking" (1999 edition) p.120"Larousse Gastronomique" (2001). tripe,{{Cite web|url=http://troppatrippa.com/francia_tabliersdesapeurs.php|title=Tablier de sapeur - Ricetta di trippa dalla Francia | Troppa trippa|website=troppatrippa.com|accessdate=January 13, 2025}} or cold terrine. Modern variations pair {{lang|fr|sauce gribiche}} with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.