Jacques & Laurent Pourcel Sauce Recipes
Independent adaptations of Jacques & Laurent Pourcel's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Jacques & Laurent Pourcel.
By the numbers
5
recipes
40%
pour-and-shake ready
2.2:1 fat to acid
field median 2.7:1
8.6
ingredients per recipe, field average 6.8
Lemon juice is Jacques's acid of choice, showing up in 4 of 5 recipes.
Compared with the whole catalog, Jacques reaches more often for canola oil (80% vs 3%), lemon juice (80% vs 23%), and Dijon mustard (60% vs 17%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Jacques & Laurent Pourcel. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 3 stars
- Walnut Oil Vinaigrette★★★ KITCHENOn the jar: WALNUT OIL
- Egg-Cream-Grainy-Mustard Dressing★★★ KITCHENOn the jar: EGGCREAMGRAI
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Kitchens
- Le Jardin des Sens · Montpellier
Awards
- Michelin ★★★ (Le Jardin des Sens, historical)
Citations
- Walnut Oil Vinaigrette · adapted from Jacques & Laurent Pourcel / Gourmetpedia Relais
- Basil Vinaigrette · adapted from Jacques & Laurent Pourcel / Gourmetpedia Relais
- Egg-Cream-Grainy-Mustard Dressing · adapted from Jacques & Laurent Pourcel / Gourmetpedia Relais
- Spiced Vinaigrette · adapted from Jacques & Laurent Pourcel / Gourmetpedia (Relais Gourmand archive)
- Shellfish-Jus Vinaigrette · adapted from Jacques & Laurent Pourcel / Gourmetpedia (Relais Gourmand archive)
Every recipe lists its source and original title in the Provenance section of the recipe page.