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Philippe Etchebest Sauce Recipes

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

Philippe Etchebest is a French chef working in the southwest bistronomie style. He runs Hostellerie de Plaisance in Saint-Émilion, France, a restaurant that holds 2 Michelin stars. PantryFlex adapts recipes Philippe Etchebest published and cites Philippe Etchebest as the source for each one.

Etchebest was named a Meilleur Ouvrier de France in 2000, a separate national distinction from his Michelin recognition. Both honors trace back to the same Saint-Émilion kitchen he leads today. PantryFlex adapts recipes Philippe Etchebest published and cites Philippe Etchebest as the source for each one.

By the numbers

13

recipes

23%

pour-and-shake ready

5:1 fat to acid

field median 2.7:1

7.2

ingredients per recipe, field average 6.8

White wine is Philippe's acid of choice, showing up in 4 of 13 recipes.

Compared with the whole catalog, Philippe reaches more often for Espelette (54% vs 1%), Dijon mustard (38% vs 17%), and butter (38% vs 5%).

How Philippe builds a sauce

Philippe Etchebest's 13 sauces in the catalog lean toward 3 vinaigrettes, 2 butter emulsions, and 2 mayos. Of that total, 3 are jar-ready as a pour-and-shake or simmer sauce, 3 need a blender, and 7 are cooked fully on the stove. Recipes cited to Philippe Etchebest include La Vinaigrette, Sauce Béarnaise, and Sauce Hollandaise.

Recipes

Sherry Mustard VinaigretteOn the jar: SHERRYEtchebest's la vinaigrette.Bearnaise SauceOn the jar: BEARNAISEEtchebest's bearnaise sauce.Hollandaise SauceOn the jar: HOLLANDAISEEtchebest's hollandaise sauce.Citrus VinaigretteOn the jar: CITRUSThe dressing from Etchebest's asparagus duo.White Wine Vinegar Dijon MayonnaiseOn the jar: MAYONNAISEPhilippe Etchebest's Dijon mayonnaise for frites.Italian-Garlic PestoOn the jar: PESTOPhilippe Etchebest's garlicky pesto for pasta.Olive VinaigretteOn the jar: OLIVEEtchebest's mustard-olive vinaigrette for leeks.Rémoulade MayonnaiseOn the jar: RMOULADEEtchebest's rémoulade mayonnaise for vegetables.Mustard SauceOn the jar: MUSTARDEtchebest's creamy mustard sauce for pan-seared meat.Roquefort SauceOn the jar: ROQUEFORTEtchebest's Roquefort cream sauce for steak.White Wine SauceOn the jar: WHITE WINEEtchebest's white wine sauce for fish.Supreme SauceOn the jar: SUPRMEEtchebest's supreme sauce for roast chicken.Vin-Rouge SauceOn the jar: VIN ROUGEEtchebest's red wine sauce for steak.

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One glass jar · five sauces as fill lines. Starts with 3 recipes adapted from Philippe Etchebest. Recipe pages keep the credit. Build it and name it for them.

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Kitchens

  • Hostellerie de Plaisance · Saint-Émilion

More from Saint-Émilion →

Awards

  • Michelin ★★ (Hostellerie de Plaisance, Saint-Émilion)
  • Meilleur Ouvrier de France 2000

Common questions

Which of Philippe Etchebest's sauces are cooked on the stove?
7 of the 13 sauces cited to Philippe Etchebest in the PantryFlex catalog are cooked fully on the stove, with the jar used only for storage, including La Vinaigrette, Sauce Béarnaise, and Sauce Hollandaise.
Where does Philippe Etchebest cook?
Etchebest runs Hostellerie de Plaisance in Saint-Émilion, France.
Are these Philippe Etchebest's actual recipes?
The sauces are adapted from recipes Philippe Etchebest published, with Philippe Etchebest cited as the source on every recipe page. PantryFlex is independent and not affiliated with Philippe Etchebest.

Citations

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

Build a jar from Philippe's recipes