Gribiche Sauce

Grebiche sauce is an herby, full fat sauce (some would say dressing) that is often served over vegetables. It is French, explaining both its fat content and its fancy name.

Traditionally made with mashed hardboiled egg and/or egg yolks it is also often seen with larger whole chunks of hardboiled egg. This version uses mayonnaise for some smoother textured eggy goodness.

Grebiche can be served over hot or cold meats, over roasted vegetables, or even as a dip for fresh veggies or low carb crackers. Recently I stirred up a batch to serve with a grilled hanger steak. With this flavourful cut of steak simply seasoned with salt and pepper the grebiche was able to step up and deliver some fresh tangy flavour as well as some additional fats. I decided in this rendition to exclude the hard boiled egg as it seemed unnecessary given that I was going to serve it over a protein. If you were to serve it over some roasted asparagus the addition of the egg could turn it into a wonderful light lunch.

The result was a quick and easy (I feel like I say that about everything but the truth is I don’t usually go for super fancy and time consuming) dinner that seemed perfect for a warm summer day. Hot grilled beef, served with cool and herb infused sauce.

This is a recipe that you’ll want to make in the summer when fresh tarragon is more readily available as the dried version won’t cut it. I am lucky to have a giant plant in my vegetable garden but if you can’t find the tarragon basil or chervil will give you a similar anise-like flavour.

Make up a big batch of grebice sauce this summer, try some on a simple grilled meat or leftover lamb or ham and leave yourself enough to use for a grilled veg as well. You’ll feel oh so French. 

Grebiche Sauce

Prep Time: 5 minutes

Servings: 1 Cup

Author: Mia Staysko

Grebiche sauce is traditionally made with the addition of chopped hard boiled egg, which is optional. For use with hanger steak I chose to leave out the harboiled egg, substituting homemade mayonnaise, though it could definitely be added back in especially if using with a grilled vegetable.

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Ingredients

• 25 g gerkin or cornichon pickle, no sugar added minced
• 25 g capers minced
• 1 small shallot minced
• 2 Tbsp mayonnaise
• 2 Tbsp sour cream or creme fraise
• 1 tsp whole seed mustard
• 1 (optional) hard boiled egg chopped
• 2 Tbsp fresh flat leaf parsley minced
• 2 Tbsp fresh tarragon minced