Helene Darroze Sauce Recipes
Independent adaptations of Helene Darroze's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Helene Darroze.
By the numbers
7
recipes
71%
pour-and-shake ready
2:1 fat to acid
field median 2.7:1
7
ingredients per recipe, field average 6.8
Sherry vinegar is Helene's acid of choice, showing up in 3 of 7 recipes.
Compared with the whole catalog, Helene reaches more often for grain mustard (57% vs 3%), Espelette (57% vs 1%), and Dijon mustard (43% vs 17%).
Recipes
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For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Helene Darroze. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 3 stars
- Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
- Gribiche Sauce★★★ KITCHENOn the jar: GRIBICHE
- Spring Vinaigrette★★★ KITCHENOn the jar: SPRING
- Mustard-Sherry Vinaigrette★★★ KITCHENOn the jar: MUSTARD-XRS
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Kitchens
- Helene Darroze at The Connaught · London
- Marsan · Paris
Awards
- Michelin ★★★
- Michelin ★★ (Marsan, Paris)
Citations
- Leek Vinaigrette · adapted from Helene Darroze / AD Magazine France
- Mimosa Vinaigrette · adapted from Helene Darroze / Vogue France (poireaux mimosa, Joia)
- Gribiche Sauce · adapted from Helene Darroze / Marmiton (asperges)
- Spring Vinaigrette · adapted from Helene Darroze / Femina (salade printaniere)
- Peanut Mayonnaise · adapted from Hélène Darroze / Femme Actuelle (œufs mimosa)
- Mustard-Sherry Vinaigrette · adapted from Hélène Darroze / 750g (oeufs mimosa)
- Olive Oil Mayonnaise · adapted from Hélène Darroze / 750g (oeufs mimosa)
Every recipe lists its source and original title in the Provenance section of the recipe page.