Which of Jacques Pépin's sauces are pour-and-shake?

12 of the 13 sauces cited to Jacques Pépin in the PantryFlex catalog fit a pour-and-shake jar, including Mayonnaise, Sauce Ravigote, and Vinaigrette in a Jar.

Are these Jacques Pépin's actual recipes?

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

NATIONAL AWARD WINNER

Jacques Pépin Sauce Recipes

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

Jacques Pépin is a teacher of French technique based in Madison, Connecticut. He holds the James Beard Lifetime Achievement award and a place in the James Beard Cookbook Hall of Fame. PantryFlex adapts recipes Jacques Pépin published and cites Jacques Pépin as the source for each one.

Pépin formerly worked in Howard Johnson's corporate kitchens and in the Le Pavillon lineage of restaurants in New York. He now teaches through cookbooks and instructional cooking programs from Madison, Connecticut. PantryFlex adapts recipes Jacques Pépin published and cites Jacques Pépin as the source for each one.

By the numbers

recipes

92%

pour-and-shake ready

3:1 fat to acid

field median 2.7:1

6.5

ingredients per recipe, field average 6.8

Red wine vinegar is Jacques's acid of choice, showing up in 6 of 13 recipes.

Compared with the whole catalog, Jacques reaches more often for Dijon mustard (54% vs 17%), garlic (54% vs 35%), and red wine vinegar (46% vs 10%).

How Jacques builds a sauce

Jacques Pépin's 13 sauces in the catalog lean toward 5 vinaigrettes, 3 dressings, and 2 egg emulsions. Of that total, 12 are jar-ready as a pour-and-shake or simmer sauce and 1 is cooked fully on the stove. Recipes cited to Jacques Pépin include Mayonnaise, Sauce Ravigote, and Vinaigrette in a Jar.

Recipes

Tarragon Vinegar MayonnaiseOn the jar: TARRAGON MAYPépin's spread for eggs, vegetables, fish & chicken.

Sauce RavigoteOn the jar: RAVIGOTEPépin's sauce ravigote for fish, cold meats, vegetables.Garlic-Dijon-Red Wine VinaigretteOn the jar: GARLIC WINEPépin's jar vinaigrette for everyday green salads.Garlic Dijon VinaigretteOn the jar: GARLIC DIJONJacques Pépin's classic mustard vinaigrette.Tomato Capers RavigoteOn the jar: TOMATO CAPERJacques Pépin's tomato-caper ravigote for poached salmon.Lemon Juice HollandaiseOn the jar: LEMONJacques Pépin's classic hollandaise for eggs and asparagus.Dijon DressingOn the jar: EGGSJacques Pépin's mustard dressing for oeufs Jeannette.Duck-Fat Soy VinaigretteOn the jar: DUCK-FAT SOYJacques Pépin's duck-fat soy vinaigrette for red oak salad.Asparagus Mustard SauceOn the jar: ASPARAGUSJacques Pépin's mustard sauce for asparagus and vegetables.Sesame-Hazelnut Arugula DressingOn the jar: SESAMEHAZELNPépin's sesame-hazelnut dressing for arugula.Garlic Mustard DressingOn the jar: GARLICPépin's garlic mustard dressing for spinach salad.Soy-Dijon VinaigretteOn the jar: SOYDIJONPépin's soy-dijon vinaigrette for spinach salad.Sherry-Walnut Watercress DressingOn the jar: SHERRYWALNUTPépin's sherry-walnut dressing for watercress salad.

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1 kitchen · 2 national awards

Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Sauce RavigoteNATIONAL AWARD WINNEROn the jar: RAVIGOTE
Garlic-Dijon-Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC WINE
Garlic Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC DIJON

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Kitchens

Independent / cookbook & television · Madison
Howard Johnson's (corporate kitchens) · New York

Awards

James Beard Lifetime Achievement
James Beard Cookbook Hall of Fame

Common questions

Which of Jacques Pépin's sauces are pour-and-shake?: 12 of the 13 sauces cited to Jacques Pépin in the PantryFlex catalog fit a pour-and-shake jar, including Mayonnaise, Sauce Ravigote, and Vinaigrette in a Jar.
Where does Jacques Pépin cook?: Pépin teaches from Madison, Connecticut. He formerly worked in Howard Johnson's corporate kitchens and in the Le Pavillon lineage of restaurants in New York.
Are these Jacques Pépin's actual recipes?: The sauces are adapted from recipes Jacques Pépin published, with Jacques Pépin cited as the source on every recipe page. PantryFlex is independent and not affiliated with Jacques Pépin.

Citations

Tarragon Vinegar Mayonnaise · adapted from Saveur / Jacques Pépin Oeufs Mayonnaise
Sauce Ravigote · adapted from Jacques Pépin published ravigote
Garlic-Dijon-Red Wine Vinaigrette · adapted from Jacques Pépin classic jar method (published widely)
Garlic Dijon Vinaigrette · adapted from Food Network Jacques Pépin mustard vinaigrette (chef byline)
Tomato Capers Ravigote · adapted from Essential Pépin / KQED
Lemon Juice Hollandaise · adapted from Essential Pépin
Dijon Dressing · adapted from Jacques Pépin / PBS (Lidia companion)
Duck-Fat Soy Vinaigrette · adapted from Jacques Pépin / KQED Essential Pépin
Asparagus Mustard Sauce · adapted from Jacques Pépin / KQED More Fast Food My Way ep. 208
Sesame-Hazelnut Arugula Dressing · adapted from Jacques Pépin / KQED Heart & Soul (sautéed duck breast companion)
Garlic Mustard Dressing · adapted from Jacques Pépin / KQED Complete Pépin PDF (Spinach Salad with Garlic Dressing)
Soy-Dijon Vinaigrette · adapted from Jacques Pépin / KQED Complete Pépin PDF (Spinach Salad with Croutons and Mozzarella)
Sherry-Walnut Watercress Dressing · adapted from Jacques Pépin / KQED Essential Pépin ep.110

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

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