French - cold piquant sauce
Sauce Gribiche

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  • 1 small spring onion, finely chopped
  • 1 tab finely chopped parsley
  • salt and freshly ground pepper
  • 3 tabs olive oil
  • a squeeze of lemon
  • a few chopped chives
  • 1 egg
  • 1 small gherkin finely chopped
  • ½ teas lemon zest


  • Hard boil the egg.
  • Mash the yolk. Chop the white and mix together with all the other ingredients

Source: French Provincial Cooking by Elizabeth David

Serving suggestions
Accompaniment to crumbed tripe.