Sauce Gribiche (crab Mayonnaise)

Damon Fletcher

Damon Fletcher

5th June 2017
Damon Fletcher

Sauce Gribiche (crab Mayonnaise)

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Sauce Gribiche recipe a try in your kitchen? Sauce Gribiche (crab Mayonnaise). Crunchy zesty Sauce really good compliment to a fresh spring salad.


  • 2 egg yolks
  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp Dijon mustard
  • 1.5 tbsp brown crab meat
  • 300 ml pommace oil
  • ​Crab mayonnaise 400ml
  • 2 Granny Smith apples finely diced
  • 40g lily put capers
  • Juice of 1 lemon and 1 lime
  • 5 hard boiled eggs fine dice or grated
  • 2 pickled gherkins finely diced
  • 1 banana shallot finely diced
  • 3tbs fresh chopped herbs (parsley,chives,chervil)
  • 1/2 teaspoon of salt


​In a blender:
2 egg yolks
1/2 tbsp white wine vinegar
1/2 tbsp Dijon mustard
1.5 tbsp brown crab meat
Pulse blend this and then emulsify with 300ml of vegetable or pomace oil (blend at medium speed and slowly pour in the oil). Going to fast could split your mayo so take it easy and pour in just a small trickle.
Gribiche Sauce:
Combine all ingredients in a mixing bowl with the crab mayonaisse

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