Paul Bocuse Sauce Recipes
Independent adaptations of Paul Bocuse's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Paul Bocuse.
Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).
By the numbers
6
recipes
33%
pour-and-shake ready
2:1 fat to acid
field median 2.7:1
6.7
ingredients per recipe, field average 6.8
Red wine vinegar is Paul's acid of choice, showing up in 3 of 6 recipes.
Compared with the whole catalog, Paul reaches more often for capers (50% vs 5%), Dijon mustard (50% vs 17%), and red wine vinegar (50% vs 10%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Paul Bocuse. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 3 stars
- Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
- Simple Mustard Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Get these recipes by email
PantryFlex turns published sauce recipes into pour-to-the-line jars. Join the Paul Bocuse list for first dibs on the first run.
No spam. First word when jars ship.
Kitchens
- L'Auberge du Pont de Collonges · Collonges-au-Mont-d'Or
Awards
- Michelin ★★★ (L'Auberge du Pont de Collonges, 1965-2019)
Citations
- Ravigote Sauce · adapted from Best of Bocuse (Éditions Alain Ducasse) via Académie du Goût
- Gribiche Sauce · adapted from Paul Bocuse recipe via Marie Claire
- Beurre Blanc · adapted from Best of Bocuse / Académie du Goût
- Tapenade · adapted from Best of Bocuse / Académie du Goût
- Simple Mustard Vinaigrette · adapted from Paul Bocuse / Marmiton (adapted reprint)
- Choron Sauce · adapted from Paul Bocuse / Académie du Goût (loup en croûte)
Every recipe lists its source and original title in the Provenance section of the recipe page.