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Sauce gribiche

I love this recipe because it has a ton of different uses. Sauce Gribiche is a sauce/aioli which is used for dipping vegetables, saucing up chicken or fish and even adding to a hard boiled egg to make some cool and delicious deviled eggs. Plus, this recipe uses up a ton of leftover ingredients from the fridge and pantry!


  • 3 eggs, hard boiled and chopped
  • 1/4 cup relish
  • 1/4 cup parsley, chopped
  • 1.5 cups mayo
  • 1 clove garlic, grated
  • 1 tablespoon capers, chopped
  • 1 teaspoon Dijon
  • 1 tablespoon white vinegar
  • 3 tablespoons olive oil
  • 2 dashes of hot sauce
  • Salt
  • Pepper


  1. Start by hard boiling the eggs. Place the eggs in cold water, bring to a boil and cook for seven to eight minutes once they hit a boil. Cool in cold water, peel and chop the eggs.
  2. In a boil, combine every ingredient and fold together.
  3. This sauce is delicious to dip veggies in or to put inside a hard boiled egg to make awesome deviled eggs or even sauce up a protein! 

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