Sauce gribiche

Time 30 minutes
Yields Serves 8
Sauce gribiche

With the back of a spoon, press the eggs through a mesh strainer into a small mixing bowl. Mix in the mustard, shallot, chives, cornichons and capers and season with salt and pepper to taste.


Stir in the sour cream, then the lemon juice. Add Tabasco to taste and additional salt and pepper as needed.

Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill.

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