The Original Special Sauce – Sauce Gribiche

Best burger I’ve ever eaten right here. There, I’ve said it. Going way out on a limb. It’s a turkey burger, after all. But, it’s not just a turkey burger, it’s a Turkey Charcuterie Burger .  It has things on it like a French mayonnaise-based sauce, and sautéed apples, and Gruyere. It has things in it like turkey bacon and zucchini.  I might add here that my husband, whose favorite, hands-down meal is a beefy beef burger and fries, who would rather eat that then almost anything, could not stop raving about the flavor, juiciness, and the sauce. Once you have this sauce in your fridge and realize it is an amazing addition to any sandwich, any roasted meat or fish, any fried meat or fish, as well as a spot-on accompaniment to charcuterie, salumi or cold cuts (whatever you call cured meats!), you will always want to have some on hand…or the ingredients to quickly make a batch. And if you do, you will be re-creating a bit of French culinary history because this sauce goes back to the original Escoffier, the bible of French cooking, first published in 1919.

Dijon mustard, onions, tarragon, parsley, hardboiled egg whites, cornichon pickles, and capers.  Make some. So simple. So much flavor.

Stay tuned for the Next Post: Turkey Charcuterie Burger

Sauce Gribiche
adapted from Grant Achitz, as published in Men’s Health 


1 hard-boiled egg white, finely chopped
1 hard-boiled egg yolk
3 Tbsp mayonnaise
1 1/2 Tbsp Dijon mustard
1 Tbsp finely chopped cornichon pickles
1 Tbsp finely chopped nonpareil capers
1 Tbsp finely chopped shallot or red onion
1 tsp finely chopped parsley
1 tsp finely chopped tarragon
Fine sea salt, or other available salt to taste


1. If you are like me and don’t like eating raw onions, blanch the onions first for 1-2 minutes. Bring water to a boil in a medium saucepan. place the chopped onions/shallots in the bowl of a fine-mesh strainer and immerse the strainer and onions into the boiling water. Let After 1-2 minutes, remove the strainer and the onions from the water, rinse with cool water. Let drain well.

2. Place the mayonnaise in a bowl big enough to hold all the ingredients. Using the back of a spoon or fork, incorporate the egg yolk into the mayonnaise until you have a smooth mixture. Then gently combine all the rest of the ingredients, including the blanched onions, with the mayo/yolk mixture. Refrigerate in an airtight container until ready to use. Store for up to a week.