Which of Julia Child's sauces are cooked on the stove?

2 of the 5 sauces cited to Julia Child in the PantryFlex catalog are cooked fully on the stove, with the jar used only for storage, including Sauce Béarnaise, Sauce Vinaigrette, and Vinaigrette (The French Chef jar).

Where did Julia Child cook?

Child worked from Cambridge, Massachusetts, hosting The French Chef on WGBH public broadcasting.

Are these Julia Child's actual recipes?

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

NATIONAL AWARD WINNER

Julia Child Sauce Recipes

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

Julia Child was an American teacher of French technique, known for the book Mastering the Art of French Cooking. She hosted The French Chef on WGBH public broadcasting. PantryFlex adapts recipes Julia Child published and cites Julia Child as the source for each one.

Child holds a place in the James Beard Cookbook Hall of Fame and received the James Beard Lifetime Achievement award. Her Cambridge, Massachusetts kitchen is preserved at the Smithsonian. PantryFlex adapts recipes Julia Child published and cites Julia Child as the source for each one.

By the numbers

recipes

40%

pour-and-shake ready

3:1 fat to acid

field median 2.7:1

6.6

ingredients per recipe, field average 6.8

White wine vinegar is Julia's acid of choice, showing up in 3 of 5 recipes.

Compared with the whole catalog, Julia reaches more often for shallot (80% vs 13%), pepper (80% vs 8%), and white wine vinegar (60% vs 9%).

How Julia builds a sauce

Julia Child's 5 sauces in the catalog lean toward 2 butter emulsions, 2 vinaigrettes, and 1 egg emulsion. Of that total, 2 are jar-ready as a pour-and-shake or simmer sauce, 1 needs a blender, and 2 are cooked fully on the stove. Recipes cited to Julia Child include Sauce Béarnaise, Sauce Vinaigrette, and Vinaigrette (The French Chef jar).

Recipes

Shallot Lemon BéarnaiseOn the jar: SHALLOTJulia Child's béarnaise for steak, eggs, vegetables.Shallot Dry VinaigretteOn the jar: VINAIGRETTEJulia Child's shallot vinaigrette for leafy greens.Shallot Lemon VinaigretteOn the jar: VINAIGRETTEJulia Child's French Chef vinaigrette for salads, vegetables.Lemon Juice Dijon MayonnaiseOn the jar: LEMON MAYOJulia Child's classic homemade mayonnaise.Beurre BlancOn the jar: BEURRE BLANCJulia Child's classic beurre blanc for fish.

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One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Julia Child. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 2 national awards

Shallot Dry VinaigretteNATIONAL AWARD WINNEROn the jar: VINAIGRETTE
Shallot Lemon VinaigretteNATIONAL AWARD WINNEROn the jar: VINAIGRETTE

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Kitchens

Independent / cookbook & television (WGBH) · Cambridge

Awards

James Beard Cookbook Hall of Fame
James Beard Lifetime Achievement

Common questions

Which of Julia Child's sauces are cooked on the stove?: 2 of the 5 sauces cited to Julia Child in the PantryFlex catalog are cooked fully on the stove, with the jar used only for storage, including Sauce Béarnaise, Sauce Vinaigrette, and Vinaigrette (The French Chef jar).
Where did Julia Child cook?: Child worked from Cambridge, Massachusetts, hosting The French Chef on WGBH public broadcasting.
Are these Julia Child's actual recipes?: The sauces are adapted from recipes Julia Child published, with Julia Child cited as the source on every recipe page. PantryFlex is independent and not affiliated with Julia Child.

Citations

Shallot Lemon Béarnaise · adapted from Mastering the Art of French Cooking (classic quantities)
Shallot Dry Vinaigrette · adapted from Mastering the Art / EatingWell reprint of Child vinaigrette
Shallot Lemon Vinaigrette · adapted from The French Chef Cookbook / GBH reprint
Lemon Juice Dijon Mayonnaise · adapted from Mastering the Art of French Cooking
Beurre Blanc · adapted from Mastering the Art of French Cooking emulsion

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

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