Sauce gribiche

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Sauces, conserves & preserves

Sauce gribiche

Starter Serves 6 15 min
This is traditionally served with boiled meats, but works well with roasts too.

Cook's notes

Check your mustard pot for gluten if you're cooking for coeliacs.


  • 1 heaped tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 5 tbsp warm water
  • 150-175ml sunflower oil
  • 1 tbsp capers, chopped
  • 1 tbsp gherkins, chopped
  • 1 tbsp parsley, chopped
  • 2 hardboiled eggs, chopped (optional)


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    Blend the mustard, vinegar, water and some salt and pepper and slowly add the oil, as if you're making mayonnaise. Tip into a bowl and stir in the rest of the ingredients. Allow to stand for an hour at room temperature before serving.

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