Jean-François Piège Sauce Recipes
Independent adaptations of Jean-François Piège's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Jean-François Piège.
By the numbers
7
recipes
14%
pour-and-shake ready
6.7:1 fat to acid
field median 2.7:1
7.7
ingredients per recipe, field average 6.8
Red wine vinegar is Jean-François's acid of choice, showing up in 3 of 7 recipes.
Compared with the whole catalog, Jean-François reaches more often for Dijon mustard (57% vs 17%), egg yolk (57% vs 11%), and red wine vinegar (43% vs 10%).
Recipes
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One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Jean-François Piège. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 2 stars
- Dijon Sherry Vinaigrette★ STARRED KITCHENOn the jar: DIJON
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Kitchens
- Le Grand Restaurant · Paris
Awards
- Michelin ★★ (Le Grand Restaurant, Paris)
Citations
- Dijon Sherry Vinaigrette · adapted from Jean-François Piège / Le Point (filmed recipe column)
- Childhood Vinaigrette · adapted from Jean-François Piège pour tous (Hachette Pratique) via Le Point
- Bearnaise Sauce · adapted from Grand Livre de la cuisine française (Hachette) via Le Point
- Hollandaise Sauce · adapted from Jean-François Piège / Le Point (filmed recipe column)
- Fat-Free Mayonnaise · adapted from Zéro gras (Hachette Pratique) via Le Point
- Steak Tartare Dressing · adapted from Jean-François Piège / Le Point (filmed recipe column)
- Caesar Sauce · adapted from Jean-François Piège / Le Point
Every recipe lists its source and original title in the Provenance section of the recipe page.