Riverford Wicked Leeks
Sauce gribiche recipe image

Print Sauce gribiche

This is traditionally served with boiled meats, but works well with roasts too.


  • 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)


  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.

Cooks notes

Check your mustard pot for gluten if you're cooking for coeliacs.
want to cook with fresh ingredients? try one of our award winning veg boxes