PANTRYFLEX
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Alain Ducasse Sauce Recipes

Independent adaptations of Alain Ducasse's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Alain Ducasse.

Alain Ducasse is a French chef who has held 3 Michelin stars across multiple restaurants over the course of his career. His kitchens have run in both Paris and Monaco, built on classical French technique applied at a scale that spans grand hotel dining rooms and seaside terraces.

In Paris, Ducasse formerly led Alain Ducasse at Hotel Plaza Athénée. In Monaco, he currently runs Le Louis XV, Alain Ducasse, part of a lineage of kitchens that also carries his name at the Dorchester in London and other properties across the group.

By the numbers

29

recipes

52%

pour-and-shake ready

2.8:1 fat to acid

field median 2.7:1

7.7

ingredients per recipe, field average 6.8

Red wine vinegar is Alain's acid of choice, showing up in 8 of 29 recipes.

Compared with the whole catalog, Alain reaches more often for Dijon mustard (45% vs 17%).

How Alain builds a sauce

Alain Ducasse's 30 sauces in the catalog lean toward 6 vinaigrettes, 5 egg emulsions, and 5 mayos. Of that total, 17 are jar-ready as a pour-and-shake or simmer sauce, 7 need a blender, and 6 are cooked fully on the stove. Recipes cited to Alain Ducasse include Sauce Vinaigrette, Sauce Béarnaise, and Ducasse Mustard Vinaigrette.

Recipes

Shallot-Chervil Vinaigrette
Shallot-Chervil VinaigretteOn the jar: VINAIGRETTEAlain Ducasse's shallot-chervil vinaigrette for green salads.Shallot-Tarragon BéarnaiseOn the jar: SHALLOTDucasse's classic béarnaise for steak.Mustard VinaigretteOn the jar: RED WINEDucasse's classic bistro mustard vinaigrette.Verjus VinaigretteOn the jar: VERJUSAlain Ducasse's verjus vinaigrette for salads.Shallot VinaigretteOn the jar: SHALLOTAlain Ducasse's shallot vinaigrette for asparagus.
Light Gribiche
Light GribicheOn the jar: GRIBICHEDucasse's lighter yogurt-based gribiche.Garlic AioliOn the jar: GARLIC AIOLIDucasse's classic garlic aioli for grand aïoli.Saffron RouilleOn the jar: ROUILLEDucasse's saffron rouille for bouillabaisse.Basil PistouOn the jar: PISTOUDucasse's classic basil pistou.Olive TapenadeOn the jar: TAPENADEDucasse's classic olive tapenade.AnchoïadeOn the jar: ANCHOADEDucasse's anchovy-garlic anchoïade.Caesar DressingOn the jar: CAESARDucasse's classic Caesar dressing.Ravigote SauceOn the jar: RAVIGOTEDucasse's ravigote sauce.Gribiche SauceOn the jar: GRIBICHEDucasse's gribiche sauce.Barbecue SauceOn the jar: BARBECUEDucasse's barbecue sauce.Ginger-Lemongrass Tomato SauceOn the jar: LE KETCHUPTomato base for pasta, eggs, and seafood.Creamy Garlic CondimentOn the jar: GARLICA rich finish for pasta and roasted vegetables.RomescoOn the jar: ROMESCONutty sauce for vegetables and noodles.Herb VinaigretteOn the jar: HERBDucasse's herb vinaigrette.
Sauce Vierge with Olives and Capers
Sauce Vierge with Olives and CapersOn the jar: VIERGEFresh herb finish for fish, chicken, and vegetables.Mustard-Herb VinaigretteOn the jar: MUSTARDThe dressing from Ducasse's green asparagus.Cocktail SauceOn the jar: COCKTAILAlain Ducasse's cocktail sauce for a seafood cocktail.Yogurt-Mayo SauceOn the jar: YOGURT MAYOAlain Ducasse's yogurt-mayo sauce for crudités.Herring SauceOn the jar: HERRINGAlain Ducasse's herring sauce for salade lyonnaise.Light Herb Yogurt SauceOn the jar: HERB YOGURTAlain Ducasse's light herb sauce for fondue bourguignonne.Spiced Light SauceOn the jar: LIGHT PICEAlain Ducasse's spiced light sauce for fondue.Ketchup-Whisky MayonnaiseOn the jar: MAYONNAISEAlain Ducasse's ketchup-whisky mayonnaise for fondue.Shallot MayonnaiseOn the jar: MAYONNAISEAlain Ducasse's shallot mayonnaise for fondue bourguignonne.Anchovy Cream MayonnaiseOn the jar: ANCHOVYAlain Ducasse's anchovy cream mayonnaise for fondue.

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One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Alain Ducasse. Recipe pages keep the credit. Build it and name it for them.

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Kitchens

  • Alain Ducasse at Hotel Plaza Athénée · Paris
  • Le Louis XV – Alain Ducasse · Monaco

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Awards

  • Michelin ★★★ (multiple restaurants)

Common questions

Which of Alain Ducasse's sauces are pour-and-shake?
16 of the 30 sauces cited to Alain Ducasse in the PantryFlex catalog fit a pour-and-shake jar, including Sauce Vinaigrette, Sauce Béarnaise, and Ducasse Mustard Vinaigrette.
Where does Alain Ducasse cook?
Ducasse leads Le Louis XV, Alain Ducasse in Monaco. He formerly ran Alain Ducasse at Hotel Plaza Athénée in Paris.
Are these Alain Ducasse's actual recipes?
The sauces are adapted from recipes Alain Ducasse published, with Alain Ducasse cited as the source on every recipe page. PantryFlex is independent and not affiliated with Alain Ducasse.

Citations

Every recipe lists its source and original title in the Provenance section of the recipe page.

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