Gribiche is a French sauce (one of Escoffier's mother sauce versions) and a flavorful, tangy accompaniment to charcuterie, fish, and boiled meat dishes. The uniqueness of gribiche comes from the fact that hard-boiled yolks are used to thicken it, binding together the oil and vinegar into a creamy base to which tarragon, egg whites, cornichons, and capers are usually added.

After the sauce is cooled, it is recommended to pair it with asparagus, potatoes, and early spring vegetables.