Page title and description
Sauce gribiche
Sauces, conserves & preserves
Sauce gribiche
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.
Ingredients
- 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)
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
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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.