Which of Alice Waters's sauces are pour-and-shake?

7 of the 10 sauces cited to Alice Waters in the PantryFlex catalog fit a pour-and-shake jar, including Garlic Vinaigrette, Salsa Verde, and Tomato Shallot Vinaigrette.

Where does Alice Waters cook?

Waters runs Chez Panisse in Berkeley, California.

Are these Alice Waters's actual recipes?

The sauces are adapted from recipes Alice Waters published, with Alice Waters cited as the source on every recipe page. PantryFlex is independent and not affiliated with Alice Waters.

NATIONAL AWARD WINNER

Alice Waters Sauce Recipes

Independent adaptations of Alice Waters' publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Alice Waters.

Alice Waters is the founder of Chez Panisse in Berkeley, California, and a leading voice of California farm-to-table cooking. She holds the James Beard Outstanding Chef and Lifetime Achievement honors. PantryFlex adapts recipes Alice Waters published and cites Alice Waters as the source for each one.

Chez Panisse remains Waters' current restaurant and the origin point for the farm-to-table movement she is known for. Both of her James Beard honors trace back to that single Berkeley kitchen. PantryFlex adapts recipes Alice Waters published and cites Alice Waters as the source for each one.

By the numbers

recipes

70%

pour-and-shake ready

3:1 fat to acid

field median 2.7:1

ingredients per recipe, field average 6.8

Red wine vinegar is Alice's acid of choice, showing up in 4 of 10 recipes.

Compared with the whole catalog, Alice reaches more often for garlic (80% vs 35%), red wine vinegar (40% vs 10%), and pepper (30% vs 8%).

How Alice builds a sauce

Alice Waters's 10 sauces in the catalog lean toward 5 vinaigrettes, 2 egg emulsions, and 1 herb sauce. Of that total, 7 are jar-ready as a pour-and-shake or simmer sauce and 3 need a blender. Recipes cited to Alice Waters include Garlic Vinaigrette, Salsa Verde, and Tomato Shallot Vinaigrette.

Recipes

Garlic VinaigretteOn the jar: GARLICWaters' garlic vinaigrette for mesclun and green salads.

Salsa VerdeOn the jar: SALSA VERDEAlice Waters' herb salsa verde for grilled meats and fish.Shallot-Garlic VinaigretteOn the jar: TOMATOAlice Waters' shallot vinaigrette for heirloom tomato salad.

Garlic AioliOn the jar: AIOLIAlice Waters' garlic aioli for tomatoes and vegetables.Citrus VinaigretteOn the jar: CITRUSAlice Waters' citrus vinaigrette for avocado, beet salad.Shallot VinaigretteOn the jar: LETTUCEAlice Waters' Fanny shallot vinaigrette for lettuce greens.Garlic Mustard VinaigretteOn the jar: GARLICAlice Waters' garlic mustard vinaigrette for green salads.Preserved Lemon HummusOn the jar: LEMON HUMMUSAlice Waters's preserved lemon hummus.Basil Pine-Nut PestoOn the jar: BASIL PESTOAlice Waters's classic basil pine-nut pesto.Lemon AioliOn the jar: LEMON AIOLIAlice Waters's classic lemon aioli.

More French Classic sauces →

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

1 kitchen · 1 national award

Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Shallot-Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: TOMATO
Garlic AioliNATIONAL AWARD WINNEROn the jar: AIOLI

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Kitchens

Chez Panisse · Berkeley

Awards

James Beard Lifetime Achievement / Outstanding Chef

Common questions

Which of Alice Waters's sauces are pour-and-shake?: 7 of the 10 sauces cited to Alice Waters in the PantryFlex catalog fit a pour-and-shake jar, including Garlic Vinaigrette, Salsa Verde, and Tomato Shallot Vinaigrette.
Where does Alice Waters cook?: Waters runs Chez Panisse in Berkeley, California.
Are these Alice Waters's actual recipes?: The sauces are adapted from recipes Alice Waters published, with Alice Waters cited as the source on every recipe page. PantryFlex is independent and not affiliated with Alice Waters.

Citations

Garlic Vinaigrette · adapted from In the Green Kitchen / NY Mag
Salsa Verde · adapted from The Art of Simple Food
Shallot-Garlic Vinaigrette · adapted from Alice Waters / TODAY (heirloom tomato salad)
Garlic Aioli · adapted from Alice Waters / TODAY
Citrus Vinaigrette · adapted from Chez Panisse Café Cookbook
Shallot Vinaigrette · adapted from Fanny at Chez Panisse / Epicurious
Garlic Mustard Vinaigrette · adapted from Chez Panisse Café Cookbook teaching (CT Post / published approach) — REMOVED if soft
Preserved Lemon Hummus · adapted from Alice Waters / Food & Wine
Basil Pine-Nut Pesto · adapted from Alice Waters / Chez Panisse
Lemon Aioli · adapted from Alice Waters aioli

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

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