Which of Björn Frantzén's sauces are pour-and-shake?

8 of the 11 sauces cited to Björn Frantzén in the PantryFlex catalog fit a pour-and-shake jar, including White Balsamic Dressing, Vanilla Vinaigrette, and Tomatsalsa.

Where does Björn Frantzén cook?

Frantzén runs Restaurant Frantzén in Stockholm, Sweden.

Are these Björn Frantzén's actual recipes?

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

★★★ KITCHEN

Björn Frantzén Sauce Recipes

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

Björn Frantzén is a Swedish chef working in a contemporary style. He runs Restaurant Frantzén in Stockholm, which holds 3 Michelin stars, the single credential tied to his cooking in the PantryFlex catalog. PantryFlex adapts recipes Björn Frantzén published and cites Björn Frantzén as the source for each one.

By the numbers

recipes

73%

pour-and-shake ready

4:1 fat to acid

field median 2.7:1

5.5

ingredients per recipe, field average 6.8

Lemon juice is Björn's acid of choice, showing up in 4 of 11 recipes.

Compared with the whole catalog, Björn reaches more often for garlic (55% vs 35%) and lemon juice (36% vs 23%).

How Björn builds a sauce

Björn Frantzén's 11 sauces in the catalog lean toward 4 dressings, 2 aiolis, and 1 vinaigrette. Of that total, 8 are jar-ready as a pour-and-shake or simmer sauce and 3 need a blender. Recipes cited to Björn Frantzén include White Balsamic Dressing, Vanilla Vinaigrette, and Tomatsalsa.

Recipes

White Balsamic DressingOn the jar: VITBjörn Frantzén's white balsamic dressing for grilled steak.Vanilla VinaigretteOn the jar: VANILLABjörn Frantzén's vanilla vinaigrette for grilled tomatoes.Tomato SalsaOn the jar: SALSABjörn Frantzén's tomato salsa for chili con carne.Soy-Oil Broccoli DressingOn the jar: SOYOILFrantzén's soy-oil dressing for broccoli.Tangy CucumberOn the jar: TANGY CUCUMBFrantzén's lime-dill dressing for cucumber.Lime-Sesame Shrimp DressingOn the jar: LIMESESAMEFrantzén's lime-sesame dressing for shrimp.Garlic Lemon Zest MarinadeOn the jar: GARLICTHYMEFrantzén's garlic-thyme oil for white beans.GuacamoleOn the jar: GUACAMOLEFrantzén's guacamole for chips and tacos.Beef-Fat Tartare MayonnaiseOn the jar: BEEF-FATFrantzén's beef-fat mayonnaise for tartare.Roasted Garlic-Parsley AioliOn the jar: AIOLIFrantzén's roasted garlic-parsley aioli.Lemon AioliOn the jar: AIOLIFrantzén's roast garlic & grilled lemon aioli.

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

1 kitchen · 3 stars

White Balsamic Dressing★★★ KITCHENOn the jar: VIT
Vanilla Vinaigrette★★★ KITCHENOn the jar: VANILLA
Tomato Salsa★★★ KITCHENOn the jar: SALSA
Soy-Oil Broccoli Dressing★★★ KITCHENOn the jar: SOYOIL

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Awards

Michelin ★★★ (Restaurant Frantzén)

Common questions

Which of Björn Frantzén's sauces are pour-and-shake?: 8 of the 11 sauces cited to Björn Frantzén in the PantryFlex catalog fit a pour-and-shake jar, including White Balsamic Dressing, Vanilla Vinaigrette, and Tomatsalsa.
Where does Björn Frantzén cook?: Frantzén runs Restaurant Frantzén in Stockholm, Sweden.
Are these Björn Frantzén's actual recipes?: The sauces are adapted from recipes Björn Frantzén published, with Björn Frantzén cited as the source on every recipe page. PantryFlex is independent and not affiliated with Björn Frantzén.

Citations

White Balsamic Dressing · adapted from Björn Frantzén / Tasteline (The Steak)
Vanilla Vinaigrette · adapted from Björn Frantzén / Tasteline
Tomato Salsa · adapted from Björn Frantzén / Café.se (Glöd)
Soy-Oil Broccoli Dressing · adapted from Björn Frantzén / Café.se (Glöd midsummer wing plate)
Tangy Cucumber · adapted from Björn Frantzén / Café.se (Glöd)
Lime-Sesame Shrimp Dressing · adapted from Björn Frantzén / Café.se (Glöd)
Garlic Lemon Zest Marinade · adapted from Björn Frantzén / Café.se (Glöd)
Guacamole · adapted from Björn Frantzén / Café.se (Glöd)
Beef-Fat Tartare Mayonnaise · adapted from Björn Frantzén / Livets Goda (biff tartar + strong ale)
Roasted Garlic-Parsley Aioli · adapted from Björn Frantzén / Café.se (Glöd)
Lemon Aioli · adapted from Björn Frantzén / Café.se (Glöd)

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

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