My F&W
quick save (...)
Sauce Gribiche
© Hector Sanchez

Sauce Gribiche

  • SERVINGS: Makes 1 1/2 cups
  • FAST

Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood.

Plus: F&W's Fish and Seafood Cooking Guide

  1. 3 large pasteurized egg yolks
  2. 1 medium garlic clove, minced
  3. 1 teaspoon fresh lemon juice
  4. 1/3 cup vegetable oil blended with 1/3 cup extra-virgin olive oil
  5. 1/4 cup cornichons, finely diced
  6. 2 tablespoons red wine vinegar
  7. 2 tablespoons minced parsley
  8. 2 tablespoons minced chives
  9. 1 hard-cooked egg, finely diced
  10. 1 medium shallot, minced
  11. 1 tablespoon minced tarragon
  12. Salt and freshly ground pepper
  1. In a food processor, combine the egg yolks with the garlic and lemon juice. With the machine on, gradually add the blended oils until a thick mayonnaise forms. Scrape the mayonnaise into a bowl and stir in the remaining ingredients; season the sauce with salt and pepper.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.