If you google ‘Sauce Gribiche,’ you’ll find each photo of the sauce varies a lot in appearance and consistency.

Traditionally, olive oil, white wine or sherry vinegar and cornichons are used in a Sauce Gribiche. The OG classic is delicious.

This recipe is inspired by the OG but I’ve used what are staple condiments in my kitchen and fridge. I generally prefer the flavour and scent of rice vinegar over others as it’s what I’m used to cooking with. If yuzu, lime or lemon is around - add a little.

if you’re substituting the marjoram with parsley, add a little more as the parsley is milder in flavour than marjoram. I added anchovy oil in today’s Sauce Gribiche because I had some in the fridge - so delicious.

Served with seasonal crudités, steamed tiger prawns and ocean trout sashimi. Leftover sauce gribiche - drizzled on rye sourdough toast, and 7min boiled egg for breakfast.

**Gluten free and refined sugar free.