How to master the Gribiche sauce?

Meat, fish, vegetables, its mere presence is enough to add a twist to a dish. Chef Valentine Guénin shares her recipe for the perfect gribiche sauce. Cult, archi cult, this sauce you must at least have made it one day in your kitchen. Today we tackle the French culinary heritage.

To your knives!

Ingredients for 4 persons :

  • 3 fresh eggs
  • 25cl of neutral oil (sunflower / grapeseed)
  • A little cider vinegar
  • 1 small jar of capers in vinegar
  • 1 bunch of chervil
  • 1 bunch of parsley
  • 1 bunch of tarragon
  • flower of salt
  • Pepper


Boil 3 hard-boiled eggs.

Once cooked, separate the whites from the yolks.

Finely mash the yolks and chop the whites.

Chop the capers and chop all the greens: tarragon, chervil and parsley.

In a bowl, whip the egg yolks like a mayonnaise with neutral oil (eg grapeseed), vinegar and a whisk. There, no chef tips to share with you, just a good dose of elbow grease.

When you have a nice consistency, salt, pepper and add the whites and greens to the sauce.

Accompany it with meat and enjoy!

Valentine Guénin also gave us her secret for crispy chicken thighs, it's here .

Watch our recipe video:

Link to the video on our Instagram account here

Valentine Guenin prépare pour Atma une sauce gribiche avec les couteaux de chef Atma
Romain d'Atma et Valentine préparent une sauce Gribiche avec leurs couteaux de cuisine

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