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Something called sauce gribiche

About five years ago, I think it was, I went out to dinner with my friend Keaton and ate something called sauce gribiche. I had never heard of it before, but it was a kind of coarse vinaigrette, with chopped cornichons and capers and hard-boiled eggs, and it was served over asparagus. I don’t know why I remember it so clearly, aside from the fact that I dripped some of it onto my pants, but ever since, I’ve thought about it sometimes, usually when I’m supposed to be thinking about more important things, and I’ve wanted to try making it. It took me a while, as you can see, but yesterday, I finally did. Twice.

The thing is, as I learned while tearing my hair out, there is no one sauce gribiche. Its origins are almost certainly French, but from there, it gets tricky. Look in one book, and you’ll be told - very authoritatively, of course - that it’s a mayonnaise with pickles and herbs, a close cousin of tartar sauce. Look somewhere else, and you’ll be told that it’s a vinaigrette with parsley and hard-boiled eggs. Apparently, it’s sort of like pizza: to one person, the word means a deep-dish pie with pineapple and Canadian bacon, while to another, it’s a thin crust dotted with fresh mozzarella. Am I right? Has Delancey fitted me with a permanent pair of pizza goggles? I can’t be sure.

Anyway, I don’t know what a proper sauce gribiche is, if there even is one, but I can tell you that I have now made two different sauces that go by that name. I can also tell you that it was very confusing, because neither tasted like what I had had before, but I liked them both. Either way, I thought you should know about them, because they’re good company for so many springtime foods, like halibut and new potatoes and asparagus, or cold roasted chicken. There is no time like the present to get confused about sauce gribiche.

The first specimen up there, in the bowl and on some boiled potatoes, is an adaptation of a recipe from The Zuni Café Cookbook. It’s essentially a mayonnaise with lots of Dijon mustard, shallots, fresh herbs, and capers, and it starts with a soft-boiled egg. You cook the egg for four minutes, so that the white is set but the yolk is still liquid, and then you mash it in a bowl with mustard and salt. It’s kind of ingenious: when you add olive oil, the yolk binds it to make a mayonnaise, while the white breaks up into little bits and nubs, adding texture to the sauce. To that you add the herbs and other seasonings. We tried spooning ours onto a few boiled potatoes, because that was what we had in the house, and it was nice enough. But when we chopped the rest of the potatoes into chunks, tossed them with more sauce gribiche, and let them sit in the refrigerator overnight, it made a bang-up potato salad, rich but bright, one of the best I’ve ever eaten. It’s bookmark-worthy.

The second gribiche, which comes from one of the Chez Panisse cookbooks, is more like the one I ate five years ago, a riff on vinaigrette. It’s kicky but sleek, a French translation, sort of, of chimichurri. It’s delicious. It has more herbs than the Zuni method, and its egg gets hard-boiled and chopped, and it calls for a few cornichons, which means that I got to buy a whole jar and eat them while I cooked, a plus in any category. We ate it on some steamed leeks, which I don’t actually recommend - turns out, sauce gribiche isn’t a great fit for oniony things - but when I go to bed tonight, I hope to dream of it spooned onto some blanched asparagus or a plate of leftover roast beef. I can hardly wait.

Zuni Café’s Four-Minute Egg Gribiche
Adapted from The Zuni Café Cookbook

This version is essentially a mayonnaise, and it’s particularly important to use a very mild-tasting olive oil. If your oil is at all bitter, or if you’re unsure, use a mixture of it and a more neutral-tasting oil, like canola.

2 medium shallots, finely chopped
2 Tbsp. sherry vinegar or red wine vinegar
1 large egg
1 Tbsp. Dijon mustard
1 ¼ cups mild-tasting olive oil
2 tsp. thinly sliced chives
2 tsp. finely chopped parsley
2 tsp. finely chopped chervil
½ tsp. finely chopped dill
2 Tbsp. capers, rinsed and dried, coarsely chopped

Combine the shallots and the vinegar in a small bowl, and set aside to macerate while you prepare the rest of the sauce.

Put the egg in a small saucepan of barely simmering water, and bring it to a boil. Then reduce the heat and simmer for about 4 minutes. Drain, and put the egg in a bowl of ice water to cool completely.

When the egg is cool, crack and scrape it into a medium bowl. Add the mustard and a pinch or two of salt. Mash it all together, and then begin whisking in the oil, just a few drops at first, then gradually increasing the flow to a thin stream. Stop adding oil when the mixture is satiny and has lots of body, like – and I love that Judy Rodgers describes it this way – a hot fudge sauce. Stir in the herbs and capers. Add the vinegar and shallots, and adjust with salt to taste.

Serve with grilled fish or poultry, fried seafood, roasted potatoes, boiled shrimp, or asparagus, or - my personal preference - as the dressing for a fantastic potato salad.


Chez Panisse’s Sauce Gribiche
Adapted from Chez Panisse Café Cookbook

For this recipe, it’s important to use a big, fruity-tasting olive oil, because it will be the foundation flavor here. You want one with a round fragrance and as little bitterness as possible.

1 large egg
1 medium shallot, finely chopped
2 Tbsp. lemon juice, or to taste
2 Tbsp. finely chopped parsley
2 Tbsp. finely chopped chervil
2 Tbsp. thinly sliced chives
Finely grated zest of ½ lemon
1 Tbsp. capers, rinsed and finely chopped
3 cornichons, finely chopped
¾ cup olive oil
Salt, to taste

Put the egg in a small saucepan, and cover with cold water. Place the pan over medium-high heat, and bring to a boil. As soon as it boils, remove the pan from the heat, cover it, and set a timer for 12 minutes. When the timer goes off, drain away the hot water and rinse the egg under cold water until it is thoroughly cool.

Meanwhile, combine the shallot and the lemon juice in a small bowl. Set aside to macerate while you prepare the rest of the sauce.

Combine the parsley, chervil, chives, lemon zest, capers, cornichons, and olive oil in a small bowl. Whisk well. Peel the egg, and then finely chop the yolk and dice the white. Add the egg to the bowl. Add the lemon juice, shallots, and a good pinch of salt, and whisk well. Taste, and adjust with more lemon juice and salt, if needed.

Serve over asparagus, steamed or boiled potatoes, grilled endives, fish, cold roasted chicken, or other cold leftover meats.


Anonymous MyLastBite said...

The Zuni Café’s Gribiche with the egg sounds wonderful. I'm trying it tomorrow. Thanks!

12:10 AM, May 06, 2009  
Anonymous Shira said...

Just the thing to jazz up today's market vegetables, and to feed the mayonnaise addiction.

Will the 1st recipe last for a few days? Even I can't eat that much sauce.

12:39 AM, May 06, 2009  
Blogger Molly said...

Shira, you're right: it does make quite a bit! My guess is that it would keep in the fridge for up to five days. That's the usual lifespan for homemade mayonnaise, I've found.

12:54 AM, May 06, 2009  
Blogger Emily said...

very intriguing! definitely going to give these a try.

1:06 AM, May 06, 2009  
Anonymous Victoria said...

Oh, how yum.

But is it ever really going to be spring? It has gotten wet and cold again here - and I mean it's been awful for days. I'm back in wool clothes and boots!

I will have to try both recipes. I imagine I will like both of them. Sounds like a simple black dress -- and then another simple black dress. It's good to have two.

1:46 AM, May 06, 2009  
Anonymous Anonymous said...

that sounds absolutely delish. I'll go for the first recipe as well and can't wait to try it on some asparagus!

2:58 AM, May 06, 2009  
Blogger Adrienne said...

SO many of my favorite bloggers are posting on homemade mayonnaise or things like it these days. I like where this trend is going, and I imagine it's high time I give it a try myself. Thanks for the tip about the 4 minute egg gribiche, it sounds fantastic!

4:33 AM, May 06, 2009  
Anonymous Pamela Goldsteen said...

I'm just surprised you didn't have cornichons on hand; Delancey planning must have led to larder depletion!

4:33 AM, May 06, 2009  
Blogger City Girl said...

I always thought of the gribiche as a snooty sauce tartare. I mean, the French do do sauce tartare AFAIK, but I imagined the gribiche to be its really sophisticated snooty cousin you is like "my name is SO much more French than yours, which can easily be said in English or German" - ok, that was way too much insight into my personality LOL. They both sound delicious :)

4:39 AM, May 06, 2009  
Blogger Prue Barrett said...

The Zuni Cafe Gribiche is very similar to a sauce that I make to go over crabcakes, but I probably use more parsley.
I like the more mayonnaise one with asparagus, yum!

4:42 AM, May 06, 2009  
Blogger Warda said...

Hello, Molly!
What would be your favorite, everyday purpose, non-expensive olive oil?

4:53 AM, May 06, 2009  
Blogger trupeach said...

these both sound grand, and i love your idea for an adaptation of potato salad.

can you recommend olive oils for the two? that is one area of cooking knowledge that i (embarrassingly) lack.

4:55 AM, May 06, 2009  
Blogger Gemma said...

I've been meaning to try making sauce gribiche for an age as well. Is it just one of those recipes that is destined to be forgotten about until it is time for a eureka moment? And, on cornichons, we were given a huge jar from France at Easter and they lasted all of two weeks - oops.

5:05 AM, May 06, 2009  
Blogger Emily said...

I think I'm going to have to try each of these versions. I had sauce gribiche once in a restaurant and loved it.

5:07 AM, May 06, 2009  
Blogger Maryann said...

This is the perfect spring sauce! Thanks for posting the recipe :) xox

5:50 AM, May 06, 2009  
Blogger anniebelle said...

Molly, I just finished reading "A Homemade Life" and enjoyed it hugely. You have a gift my friend and I am so happy to see that you were given the chance to make your living from it.

Good luck with Delancy.


5:57 AM, May 06, 2009  
OpenID thecatskillkiwi said...

Sauce gribiche for breakfast, lunch and dinner, now there's a menu plan. I think I favor the Zuni Cafe recipe first.

6:01 AM, May 06, 2009  
Blogger A Brown Eyed Girl said...

How delicious these sound! Going to try one tonight!

6:14 AM, May 06, 2009  
Anonymous Recipe man said...

The Gribiche with the egg sounds amazing. i hope to try this out real soon


6:47 AM, May 06, 2009  
Blogger elizabeth said...

Glad to have something to add to my gradually expanding repertoire of basic sauces. Is it just me, or is this an ideal vehicle for preserved lemon? As always, thanks for the inspiration.

6:50 AM, May 06, 2009  
Anonymous Roberta said...

Hey, man! I'm still working on the cake recipe from your last post. I finally got everything I need and I keep threatening my husband that he'll come home to "something special" one night. I'm sure he's not thinking cake, but I am : )

7:10 AM, May 06, 2009  
Anonymous lisaiscooking said...

Both versions sound great. I think I'd like the herbier one with fish, and now I have to make the first one for potato salad!

7:25 AM, May 06, 2009  
Anonymous Bria said...

These look delicious - and so fitting for springy/summery weather (I feel like that distinction blurs in CA depending on the day!). Do you find chervil at the grocery store, or is it something that's best retrieved from a farmers' market? I'm not sure I can recall seeing it before (though it could be because I haven't looked).

7:38 AM, May 06, 2009  
Blogger Lisa said...

Between this and your green goddess dressing, I don't know which to make first!

7:42 AM, May 06, 2009  
Anonymous Su-Lin said...

Mmmmm...sauce gribiche... The first (and only) one that I tried was as a dipping sauce (the mayo version) for fried sweetbreads. I like the idea of pairing it with asparagus though - but not sure which type to try making first!

7:47 AM, May 06, 2009  
Blogger Chelsea said...

It's not very often, but I must wholeheartedly diagree with you on the leek front! I love leeks vinaigrette which is very similar to leeks with sauce gribiche. Then again, I never met a leek I didn't like.

8:03 AM, May 06, 2009  
Anonymous Chocolate and Toast said...

Perfect timing, I was just feeling a bit *blah* about cooking--thanks to the continued rain here in Portland! But this sounds light and tangy and simple and not at all intimidating. Phew. I'm so glad you do all this research for us.

8:14 AM, May 06, 2009  
Anonymous FatBanker said...

What a great recipe, looks perfect for the spring asparagus that are hitting the shops here in the UK at the moment. Thanks!

8:24 AM, May 06, 2009  
Anonymous nicolette said...

mmm, yummy! rose bakery's potatoes gribiche are also quite delish!

8:35 AM, May 06, 2009  
Blogger A Day That is Dessert said...

YUM. I have the Zuni cookbook but haven't tried it. I'm going to make your version tonight with asparagus.

8:37 AM, May 06, 2009  
Anonymous Emily said...

This sounds almost exactly like a sauce made at Commander's Palace in New Orleans. It's called ravigote. The recipe is in the Commander's Kitchen cookbook. They serve it over crab but I love it on boiled shrimp.

8:37 AM, May 06, 2009  
Anonymous Christine said...

I like the first one. It is "springy". Reminds me of hollandaise sauce with kick! ;)

8:47 AM, May 06, 2009  
Anonymous Chilli said...

Mmmmm....more sauce for asparagus...and the mayonnaise-type sounds even better than the walnut crema (which I tried by the way and it was awesome, thank you!!). Can't wait to try this one...on asparagus and potatoes!!

8:48 AM, May 06, 2009  
Blogger Anna said...

I love sauce gribiche!
I make Frank Stitt's version from "A Southern Table" and have served it as he suggests, with crispy fillets of flounder, which I heartily recommend (and later, of course, on good bread - - so good!).
Maybe his time at Chez Panisse was his inspiration, but from the sounds of it Alice Waters's version is a bit different.
I'm intrigued by the Zuni version, and will have to try it. Thanks!

8:59 AM, May 06, 2009  
Anonymous unconfidential cook said...

They both look/sound great...and what a perfect way to perk up something plain and broiled/grilled during the week.

9:02 AM, May 06, 2009  
Blogger Sara Reddy Coyne said...

Seriously. Is there something wrong with me that I get an actual tingle of joy every time I read the words "cornichons," "capers," and "vinaigrette"? I get giddy over vinegar. (Oh, and I've made a vinegar-based gribiche and drizzled it over roasted asparagus. Amazing. A perfect spring dish!)

9:14 AM, May 06, 2009  
Blogger Cookin' Canuck said...

That sauce looks divine. I'd be very happy to come up with many uses for it (or just lick it straight off the spoon).


9:32 AM, May 06, 2009  
Blogger Maggie said...

Sounds so perfect for roast beef. Lovely. Some day, it will be hot, and a cold dinner of this will be on the menu.

10:06 AM, May 06, 2009  
Blogger Emily said...

These both look great, my dear.

Did you ever try the Rose Bakery version that Luisa posted about a while back? Also delish, and well worth trying!

Wonderful, as always, to read your post.

10:16 AM, May 06, 2009  
Blogger Erin said...

Sounds divine. My favorite potato salad is vinaigrette based. But now if only I could get my husband to eat eggs I could give this mysterious sauce gribiche a try.

11:03 AM, May 06, 2009  
Anonymous Kate said...

It's that gribiche time of year isn't it? I just made a potatoes gribiche (basically a vinaigrette potato salad with capers and cornichons and shallots) and it was really delicious and hit that springtime spot. Recipe is from the Rose Bakery cookbook (or on my blog).

Every time anyone posts a recipe from the Zuni Cafe Cookbook, it makes me want to dig out my copy and say How did I miss THAT? That book is really like Mary Poppins' bottomless bag of treasures, isn't it?

11:07 AM, May 06, 2009  
Blogger chefwest said...

This comment has been removed by the author.

11:17 AM, May 06, 2009  
Blogger Molly said...

Victoria, I so second that. It's pouring here too, even by Seattle standards. Blah.

City Girl, "snooty sauce tartare" is perfect. Totally.

Warda and Trupeach, hm, let's see. We don't have a particular brand that we buy all the time; we sort of pick up whatever is convenient when we find our supply running low. For an inexpensive, everyday type, I often get one of the 365 brand extra virgin olive oils at Whole Foods. I usually get the Spanish one. But I've noticed that somehow, even a seemingly mellow everyday oil can taste stronger and more bitter in mayonnaise. You could go out and buy a very, very mild oil at the grocery store - it would probably be labeled just "olive oil" or "pure olive oil," as opposed to "extra virgin olive oil" - but I think your best bet is to take whatever your everyday oil is, and use a mixture of it and canola oil. (Maybe do 1/3 to 1/2 canola, and olive for the rest.) That's what I usually do, and it allows me to get some good olive oil flavor without bitterness. (And if all else fails and the mayo or gribiche winds up tasting bitter, you can often correct it with a little bit of sugar.) As for a fancier, more flavorful, big-tasting oil, if money is no object, I like Colline di Santa Cruz. But it's spendy, especially for a preparation where you're using a lot. For the Chez Panisse gribiche, I used a mixture of my everyday oil and Colline.

Thank you so much, Nancy!

Elizabeth, I'm sad to say that I have almost no experience with preserved lemon, so I'm not sure how it would do here. If you try it, will you let me know?

Bria, I don't think I've ever seen chervil at my usual farmers' market, so I get it at the grocery store, in one of those little plastic boxes.

Chelsea, I'm totally with you on leeks in general, and leeks vinaigrette! It's just that I wasn't sold on the flavor of them with the gribiche - the cornichons, capers, and shallots. The whole thing tasted very oniony. But maybe it's just me? Could be.

A Day That is Dessert, try it! I changed the recipe a decent amount from the way it's written in the Zuni book - added more of all the seasonings, basically - and it's worth a go. I also want to try Judith Jones's sauce gribiche. The recipe is in The Tenth Muse.

Sara Reddy Coyne, would you share the recipe you used for your vinegar-based gribiche? Pretty, pretty please? I would love to see it.

Emily, I forgot about the one Luisa posted! Now I've got to go back and find it, for sure.

11:18 AM, May 06, 2009  
Blogger Jenny said...

Hi Molly! I just finished your book and wanted to say that I found myself getting weepy throughout! I love your nostalgic and pretty writing.
Gribiche is something our chef adores and uses often- and it is never the same from dish to dish. I love the mayo style on a hotdog! xo Jenny

11:33 AM, May 06, 2009  
Blogger Elizabeth Baribeau said...

Looks like a delicious addition to the CSA veggies coming today--mm!

Also--I'm going to Seattle for the first time in two weeks and was wishing and hoping Delancey would be open to visit. Are there other Seattle restaurants you'd recommend for a romantic meal with my honey on our getaway trip? Thanks!

11:43 AM, May 06, 2009  
Blogger City Girl said...

SO thankful that my 6am humor made sense :) At some point during the morning I had a moment of "why did I submit that comment, I barely made sense" so thank you for the reply :)

1:01 PM, May 06, 2009  
Anonymous Mixing Bowl Mama said...

This looks really interesting. I look forward to trying both versions

1:08 PM, May 06, 2009  
Anonymous Dallas from Bitchin' Kitchen said...

I have never heard of this sauce before, but it combines so many of my favorite flavors that I know I'm bound to love it.

And I laughed out loud when you wrote about remembering it because you spilled it on your pants. I remembered a hollandaise sauce once for that same reason!

1:36 PM, May 06, 2009  
Blogger Sarah said...

Yum. I'm going to make the first one. When I was little, I used to sneak big spoonfuls of mayonnaise from the jar. I guess not much has changed.

1:47 PM, May 06, 2009  
Blogger Kim U said...

How strange - I hadn't ever heard of Sauce Gribiche until this week and now I've heard about it twice in the space of 3 days (first at a cooking class at a local restaurant and now here). At class, it was served over roasted beets - DELICIOUS.

2:38 PM, May 06, 2009  
Blogger Eric said...

Everything revolves around pizza.

2:48 PM, May 06, 2009  
Blogger Anne Zimmerman said...

I am not a mayo person AT ALL. But I imagine that if you served me this I just might eat it, love it, and then protest the fact that it was a "riff on mayo!"

3:29 PM, May 06, 2009  
Blogger mattatouille said...

Molly, apparently this sauce seems to be the sauce of the moment. I had it for the first time at the French Laundry this past weekend. I saw it on the menu at a good restaurant in LA called Palate Food & Wine, and now on your nationally renown blog. Hm.

3:41 PM, May 06, 2009  
Anonymous EB said...

Having had this at Zuni all I can say is... I see why this captured your attention! It's just tart in a fantastic way and the egg makes it unctuous!

4:53 PM, May 06, 2009  
Anonymous Anonymous said...


I just wanted to let you know that I (a near-vegetarian who has never cooked fish) am going to try your creme fraiche-roasted salmon this Sunday. I placed my order at Wild Samlon Seafood Market today. Thank you for the inspiration!

Also, I miss your photos in Bon Appetit. Their photographs just don't compare.


5:21 PM, May 06, 2009  
Anonymous Kristin said...

OK... so my CSA asparagus, parsley, chervil, and eggs in the fridge are calling out to me right now. And it's 10:52 PM. How can I wait until tomorrow?

And the Zuni Cafe version with asparagus on toasted baguette might have to be my mother's day treat to myself.

7:56 PM, May 06, 2009  
Blogger Carole said...

As Emily mentioned, definitely try out the Rose Bakery version on The Wednesday Chef. Fabulous combination of ingredients on warm potatoes.

8:44 PM, May 06, 2009  
Blogger Erika said...

Hehe, pizza goggles.

10:17 AM, May 07, 2009  
Anonymous Katherine said...

Molly, I discovered your blog after reading the rice pudding Bon Appetit article. Now, I am addicted to the archives and love the new posts. Congratulations on all of your recent successes! I can't wait to see what happens next.

Especially beautiful photography on this post. Really lovely.

12:33 PM, May 07, 2009  
Blogger Sara said...

Here you go, Molly! You're right, there does seem to be a million variations of the gribiche. This one is a very simple version from northern Italy, (not France), but I suppose a gribiche by any other name is still a gribiche. It's from Mario Batali, and it's quite sublime over roasted asparagus (and I would imagine roasted potatoes, too!). The chopped yolks are sprinkled on separately, which gives it a richness and creaminess that balances the vinegar and capers in the loveliest way.

I'm sure chopped cornichons and fresh herbs could be added to this to make it even better! I once substituted parsley for the scallions, and that was delicious as well. Enjoy!


6 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons tiniest capers
1 hard-cooked egg, white and yolk separated and chopped separately
1 scallion, thinly sliced
Salt and freshly ground black pepper

In a small bowl, stir together the vinegar, capers, chopped egg white, scallion and olive oil. Season with salt and pepper. Pour the sauce over the asparagus, sprinkle with the chopped egg yolks and serve.

5:56 PM, May 07, 2009  
Anonymous Shelley (Pink House) said...

This is reminding me a bit of a homemade Green Goddess dressing (which I have been obsessing about making). Different, but similarities.

I was just in SF last week and so frustrated to learn that Zuni Cafe was closed the entire week for renovations! Bummer. Have to wait for next time.

11:15 PM, May 07, 2009  
Anonymous Hillary said...

I love shallots and love that both these recipes use shallot and not onion.

7:34 AM, May 08, 2009  
Blogger Vicki said...

This sauce sounds wonderful. I like the idea of having it on potatoes (as well as asparagus). I love potato salad and your Dad's recipe in your book was fantastic! I've been working my way through the recipes and have enjoyed your book immensley.

7:44 AM, May 08, 2009  
Blogger Nikki said...

I've always wondered who Gribiche is and why he has a sauce.

11:14 AM, May 08, 2009  
Anonymous jmligon@gte.net said...

Although I don't have a comment about this post, I just made the Coffee Crunch Bars. Absolutely killer!

Nice little blurb on your book in The Wall Street Journal last Saturday. Wow!

2:27 PM, May 08, 2009  
Blogger indigo said...

wow! just made the zuni one & i'm in love! (eating it on asparagus, taters, artichokes...) thank you yet again for being the best cookbook curator ever!

7:51 PM, May 08, 2009  
Anonymous Anonymous said...

This reminds my of my decision to make a remoulade sauce for our Mardi Gras party--there were dozens of recipes, no two which sounded very much alike. I finally used the one in Eula Mae's cajun cookbook--the head cook on Avery Island surely knew the best remoulade recipe. It was incredibly good and got rave reviews!

8:11 PM, May 08, 2009  
Anonymous Kristin said...

Made the Zuni version and it was great -- served it with some lightly cooked asparagus for an appetizer.

Pay attention to Molly's note to use a mild flavored olive oil. Mine was definitely too strong and it does somewhat overpower the flavor of the sauce. It certainly doesn't ruin it (and we all still devoured it), but next time I will use a very neutral olive oil.

9:55 AM, May 09, 2009  
Blogger shelbyisms. said...

It LOOKS gorgeous, but unfortunately, is probably a bit mature for my taste :)

3:36 PM, May 09, 2009  
Anonymous Jen said...

Dear Molly,

I finished your book this evening and it was poignant, heartwarming, and most of all, made me want to cook. Let me be specific, I did not only want to bake with butter and sugar (my usual practice), but to cook (which I rarely do).

Although, I should confess that 'Jimmy's pink cookies' will be the first recipe I tackle.

Thank you and best wishes.

4:41 PM, May 09, 2009  
Blogger grrlchef13 said...

Classics always come back, good food is good food. I like to take the white and the yolks and grate them twice OR push them through a mesh colander... it yields such a creamy texture. I have also heard of Pierre Herme putting a hardboiled egg in a chocolate cake. I think you might like it.

7:56 PM, May 09, 2009  
Blogger Fooshion said...

I had dinner tonight at Marlow & Sons in Brooklyn and they were serving sauce gribiche over asparagus. It was more like the Chez Panisse version and it was delicious!

9:02 PM, May 09, 2009  
Blogger gillian said...

My girlfriend made me call her mom and get this recipe described to me over the phone, so that I could make it forevermore, as a condition of the continuation of our relationship...but they call it "artichoke dip". It's the same stuff--chunky, creamy, and both mayonnaise-like and vinagrette-like with boiled egg, herbs, shallot, and olive oil. Who knew that it had a fancy French name?

10:23 PM, May 09, 2009  
Anonymous Monica said...

Looks delicious! I'm going to try your recipe out. Thank you so much

1:48 AM, May 11, 2009  
Blogger Beth said...

I still can't help thinking about pizza even though those two sauces sound amazing.

3:59 AM, May 11, 2009  
Anonymous Jane said...

OOhhhhh, I wish I would have seen this recipe BEFORE Mother's Day! We would have had it over our steamed asparagus!

8:09 AM, May 11, 2009  
Blogger City Girl said...

OMG! I was...somewhere...a long time ago and had this sauce over asparagus. I had NO idea what it was, but think of it every spring when I cook asparagus....


11:19 AM, May 11, 2009  
Blogger Bonney boys said...

Molly, I'm new to this whole blog thing but wanted to let you know that I referenced your book the other day and put in a link to your blog- hope that was okay? I'm not sure what the protocol is so let me know if that's not okay to do.

2:46 PM, May 11, 2009  
Anonymous Recipe man said...

looks yummy! im going to try this

1:35 AM, May 12, 2009  
Blogger Lynn said...

Bought your book. Love your book! Makes me feel like I've come to the party too late, though. I'm 61 years old and I've just discovered the world of food and food blogging-- too late! Too late!

6:16 PM, May 12, 2009  
Blogger Emily Heston said...

The Gribiche is very interesting. I've been trying to perfect a memory of a 1000 island dressing I tried years ago at a hunt club in Mexico, served with a duck rumaki (duck and a jalapeno pepper wrapped in bacon and roasted). We dipped it in the "1000 island" and ejoyed it with margaritas. posting next week on marketofsplendor.blogspot.com, dying to try the gribiche.

8:18 PM, May 13, 2009  
Blogger C. said...

I actually saw this sauce on the lunch menu the other day at craftbar in nyc and ordered after reading this post. It was served with a battered skate fillet and fingerling potatoes. Might I say that this chopped egg, olive oil, and caper flavored sauce was light and refreshing against the buttery starchiness of the roasted fingerlings. Yum!

8:40 PM, May 14, 2009  
Anonymous Margaretg said...

I love sauce gribiche and make it nostalgically to go with boiled pressed tongue. It reminds me of frankfurter grune sauce which is also a strongly herby sauce (made with quark) which is served with boiled potatos hardboiled eggs and cold meets or salsa verde from Italy. It usually includes a wider range of herbs including sorrel and borage many of which unless you live near a German farmer's market you need to grow yourself. (a pleasure with borage for the flowers) The sauces I make are not like mayonnaise though more of a chopped herbal sauce.

4:08 PM, June 06, 2009  
Anonymous Anonymous said...

this sauce is a lot like the house salad dressing at Joe's stone crab in Miami Beach. It's a vinaigrette packed full of herbs, capers, pimento, chopped hard boiled egg, and it's divine!

8:57 AM, June 07, 2009  
Blogger Paula said...

Made the Zuni version last night...cheated and used the food processor so it came out super creamy. Folded the remains (had to stop boyfriend from licking the bowl!) into some leftover orzo, asparagus and roasted shrimp for the most divine little salad.

8:48 AM, June 17, 2009  
Blogger Paula said...

Whipped up a batch of the Zuni version last night...cheated and used a food processor so it came out super creamy...delicious with asparagus and grilled shrimp. Tumbled the leftovers into a bowl of orzo, drizzled what was left of the gribiche on top, and woke to a fabulous salad for lunch.

11:36 AM, June 17, 2009  
Anonymous Sumana Gouba said...

I ate this sauce on an amazing salad of grilled asparagus on a bed of lettuce with extra pickles and capers. Yummy!!!

3:50 PM, June 24, 2009  
Anonymous SnapoutofitParty said...

I love this site and am so very happy to hear that the restaurant is progressing well and that you are now posting your wonderful recipes. Good luck and party on!

2:22 PM, August 04, 2009  
Anonymous Gavin said...

Can I seriously come over for dinner soon? ...... your recipe sounds so yummy.....

10:33 PM, September 22, 2009  
Blogger MsJess said...

Well I made the zuni recipe yesterday and served it over roasted potatoes. It was amazing and as you promised, even better the next day! since i'm not a caper fan I used pickle relish.

9:53 AM, June 26, 2010  
Blogger elizabeth said...

Hello Molly,

I have loved reading your articles in Bon Appetit and only recently stumbled upon your blog and became a fast fan! I ordered your book after perusing parts of the first chapter and was immediately hooked. Can't wait until it arrives in the mail. I was hoping you'd be doing book signings in the Los Angeles area sometime soon but was disappointed to find that you didn't have one scheduled anytime soon. I'd definitely like to hear you speak on food writing and food blogging as an inspiration to foodies and aspiring food bloggers out there who admire your work. So I started a facebook fan page in hopes of getting your blog, book, and name out there as much as possible!! So now all your readers can go to their facebooks and "Like" your fan page :) Hooray!!

4:55 PM, March 19, 2011  
Blogger Ava said...

Just discovered this sauce at Wildwood in Portland, Oregon. The waiter said they use a food processor, and I found the sauce to be really light and almost buttery. No capers but finely chopped cornichons, oil, egg, probably chervil and parsley, and it was divine. Served with beer battered cod and chips... Hope I can duplicate the light creaminess of it. Thanks for the tips!

12:35 PM, November 10, 2011  
Anonymous Linnae said...

I just had sauce gribiche for the first time last night on pork medallions. Instead of using the pickles, the chef used extra shallots and it was especially delicious. I can't wait to make it at home!!

9:06 AM, April 07, 2012  

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