Dominique Crenn Sauce Recipes
Independent adaptations of Dominique Crenn's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Dominique Crenn.
French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.
By the numbers
3
recipes
67%
pour-and-shake ready
2:1 fat to acid
field median 2.7:1
6
ingredients per recipe, field average 6.8
Sherry vinegar is Dominique's acid of choice, showing up in 3 of 3 recipes.
Compared with the whole catalog, Dominique reaches more often for Sherry vinegar (100% vs 7%), shallot (67% vs 13%), and lemon juice (67% vs 23%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Dominique Crenn. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 3 stars · 1 national award
- Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: SHERRY-SHALL
- Shallot Sherry Vinaigrette★★★ KITCHENOn the jar: SHERRY-SHALL
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Kitchens
- Atelier Crenn · San Francisco
- Petit Crenn · San Francisco
Awards
- Michelin ★★★
- James Beard Best Chef: West
Citations
- Garlic-Shallot Vinaigrette · adapted from Belmond / Dominique Crenn
- Shallot Sherry Vinaigrette · adapted from Dominique Crenn / MasterClass
- Tomato Confit Vinaigrette · adapted from Dominique Crenn / MasterClass (Tomato Illuminated)
Every recipe lists its source and original title in the Provenance section of the recipe page.