This is a fantastic sauce and is one of those stand-bys that you can make when you don’t think you have anything on hand. If you keep a jar of capers and one of cornichons (gherkins) in the refrigerator, along with a some herbs, you can make this pretty easily.
Traditionally sauce gribiche is served over tête de veau, boiled veal head, which is something I’ve yet to try. (And I’m not dying to, either.) But it makes a simple piece fish, like the merlu (hake) Jackie poached, into something special. It can also be spooned over halves of hard-cooked eggs or steamed asparagus.
The recipe also calls for using a bunch of herbs, but Jackie said it’s best with just one: parsley. Being contrary, I like to use a mix. And when I suggested chopping the capers to distribute them more easily, she looked as if I suggested that she wait at the end of the line at the butcher. Still, in your kitchen, feel free to adjust the recipe—au pif.
Storage: The sauce gribiche, can be made up to one day ahead and refrigerated. *Her recipe calls for un verre (one glass) of olive oil. And when I asked what that was on behalf of you, my readers, she waved me away, tapping the side of her nose. “Au pif, Daveed!” But it looked to me to be about one-third of a cup. You can add more or less to make the sauce the consistency that you want.