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Gribiche is a traditional French sauce somewhere between a tartar and egg salad. Served over seared fish, spooned on top of roasted asparagus, or simply topping off your morning toast, it can be thrown together in minutes with ingredients you probably have on hand.

The key is to emulsify the yolks and oil as you would when making mayonnaise, slowly incorporating the oil and mixing continuously. The result is intensely flavorful and satisfying, with room to add herbs and seasonings as you please.


hard-boiled eggs, whites and yolks separated (see notes)
egg yolk, raw
1 cup
sunflower, canola or other neutral oil
lemon, juiced
2 tbsp
white wine vinegar
2 tsp
Dijon mustard
2 tbsp
2 tbsp
cornichon pickles, cut into small rounds
2 tbsp
fresh dill, chopped
1 tbsp
tarragon, chopped
1 dash
smoked paprika
1 dash
salt and fresh cracked black pepper


Finely dice egg whites and set aside. In a medium bowl, mash egg yolks with a fork until smooth. Mix in raw yolk and whisk together until a smooth paste forms. Drop by drop add the oil into the yolk mixture, whisking well after each drop, until you reach a mayonnaise-like consistency. Add lemon juice, white wine vinegar, dijon, capers, pickles, dill, tarragon and smoked paprika. Whisk again to combine. Taste, and season with salt and pepper as needed. Serve immediately or store in the fridge for up to two days.


Wondering what the best way is to make hard-boiled eggs? Watch the video "How to Hard Boil an Egg" on the how-to video and recipe site by Cynthia Lair, CHN, director of curriculum for Bastyr's Bachelor of Science in Nutrition and Culinary Arts.

Gribiche on toast


SourceReprinted with permission from The Kitchen Sink NW by Bastyr nutrition student Chloe Friedland.
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes