Sauce gribiche: the wicked woman’s sauce

“Sauce gribiche” is as vintage French as it gets. Right up there with cheese souffle and duck a l’orange. Except it’s a condiment: a hybrid between Italian salsa verde and mayonnaise, typically served alongside very traditional dishes like pot-au-feu (braised meat and vegetable stew) and “tete de veau” (yes, that means calf’s head, a famous […]