Sauce gribiche (French pronunciation: [sos ɡʁibiʃ]) is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.

The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon.

It also includes hard-boiled egg whites cut in a julienne.

[1][2] Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head,[3][4] tripe,[5] or cold terrine.

Modern variations pair sauce gribiche with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.