Eric Pras Sauce Recipes
Independent adaptations of Eric Pras' publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Eric Pras.
By the numbers
4
recipes
50%
pour-and-shake ready
7.5:1 fat to acid
field median 2.7:1
4.8
ingredients per recipe, field average 6.8
Red wine vinegar is Eric's acid of choice, showing up in 2 of 4 recipes.
Compared with the whole catalog, Eric reaches more often for Dijon mustard (75% vs 17%), red wine vinegar (50% vs 10%), and walnut oil (50% vs 1%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Eric Pras. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 3 stars
- Walnut Vinaigrette★★★ KITCHENOn the jar: WALNUT
- Langoustine Tartare Oil-Vinegar Dressing★★★ KITCHENOn the jar: LANGOUSTINE
Get these recipes by email
PantryFlex turns published sauce recipes into pour-to-the-line jars. Join the Eric Pras list for first dibs on the first run.
No spam. First word when jars ship.
Kitchens
- Maison Lameloise · Chagny
Awards
- Michelin ★★★ (Maison Lameloise, Chagny)
Citations
- Walnut Vinaigrette · adapted from Eric Pras / Académie du Goût
- Lime Juice Tabasco Mayonnaise · adapted from Eric Pras / Académie du Goût
- Langoustine Tartare Oil-Vinegar Dressing · adapted from Éric Pras / FOUR magazine (Fallot)
- Fallot Mustard Cream · adapted from Éric Pras / FOUR magazine (Fallot)
Every recipe lists its source and original title in the Provenance section of the recipe page.