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Raymond Blanc Sauce Recipes

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

Raymond Blanc is a French chef who runs Le Manoir aux Quat'Saisons in Great Milton, England. The restaurant holds 2 Michelin stars, the credential cited for his cooking in the PantryFlex catalog, where his sauces are adapted from recipes he published and cited to him as the source.

By the numbers

26

recipes

46%

pour-and-shake ready

3.2:1 fat to acid

field median 2.7:1

6

ingredients per recipe, field average 6.8

Lemon juice is Raymond's acid of choice, showing up in 7 of 26 recipes.

How Raymond builds a sauce

Raymond Blanc's 26 sauces in the catalog lean toward 6 dressings, 4 vinaigrettes, and 4 pan sauces. Of that total, 12 are jar-ready as a pour-and-shake or simmer sauce, 6 need a blender, and 8 are cooked fully on the stove. Recipes cited to Raymond Blanc include Vinaigrette 'Maman Blanc', Mustard Vinaigrette, and Smoked Paprika Dressing.

Recipes

Garlic-Dijon VinaigretteOn the jar: GARLIC DIJONRaymond Blanc's garlic-Dijon vinaigrette for tomato salad.Mustard VinaigretteOn the jar: MUSTARDRaymond Blanc's mustard vinaigrette for poached artichoke.Smoked Paprika DressingOn the jar: SMOKEDRaymond Blanc's smoked paprika dressing for asparagus.Soy-Lime DressingOn the jar: GINGER-SOYBlanc's soy-lime dressing for mackerel.Fennel-Lime DressingOn the jar: FENNEL-LIMEBlanc's fennel-lime dressing for mackerel.Green Papaya Chilli-Lime DressingOn the jar: GREEN PAPAYABlanc's chilli-lime dressing for green papaya salad.Curry OilOn the jar: CURRY OILBlanc's curry oil for scallops & cauliflower.Roquefort DressingOn the jar: ROQUEFORTBlanc's Roquefort dressing for chicory-pear salad.Horseradish Crème FraîcheOn the jar: HORSERADISHBlanc's horseradish crème fraîche for smoked salmon.Green Pea Vegan DipOn the jar: GREEN PEABlanc's vegan pea dip for spring vegetables.Grenobloise SauceOn the jar: GRENOBLOISERaymond Blanc's caper-lemon sauce for pan-fried fish.Blackberry SauceOn the jar: BLACKBERRYBlanc's spiced blackberry sauce for roast duck.Rocket Balsamic VinaigretteOn the jar: ROCKETBlanc's simple balsamic dressing for rocket salad.Squid Chili-Palm-Sugar MarinadeOn the jar: SQUIDBlanc's chile-palm sugar marinade for grilled squid.Vegetable Escabeche MarinadeOn the jar: VEGETABLEBlanc's citrus escabeche marinade for summer vegetables.Crudité Mustard DressingOn the jar: CRUDITMaman Blanc's mustard dressing for a crudité platter.PistouOn the jar: PISTOUBlanc's nut-free pistou for pasta and soup.Saffron RouilleOn the jar: SAFFRONBlanc's saffron rouille for fish soup and croutons.Chilli OilOn the jar: CHILLI OILBlanc's warming chilli oil, made for drizzling.Herb HummusOn the jar: HERB HUMMUSBlanc's herb-flecked hummus, best with a chilli-oil drizzle.Harissa SauceOn the jar: HARISSABlanc's tomato harissa sauce for grilled courgette.Asparagus Mustard DressingOn the jar: ASPARAGUSBlanc's mustard dressing for asparagus and poached egg.Chive-Butter SauceOn the jar: CHIVE-BUTTERBlanc's chive-butter sauce for pan-fried salmon.Sage Nut Butter SauceOn the jar: SAGE NUTBlanc's brown-butter sage sauce for cep tortellini.Morel Sherry Cream SauceOn the jar: MOREL SHERRYBlanc's sherry-morel cream sauce for chicken.Calvados SauceOn the jar: CALVADOSBlanc's Calvados sauce for baked apples.

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One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Raymond Blanc. Recipe pages keep the credit. Build it and name it for them.

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Kitchens

  • Le Manoir aux Quat'Saisons · Great Milton

More from Great Milton →

Awards

  • Michelin ★★

Common questions

Which of Raymond Blanc's sauces are pour-and-shake?
12 of the 26 sauces cited to Raymond Blanc in the PantryFlex catalog fit a pour-and-shake jar, including Vinaigrette 'Maman Blanc', Mustard Vinaigrette, and Smoked Paprika Dressing.
Where does Raymond Blanc cook?
Blanc runs Le Manoir aux Quat'Saisons in Great Milton, England.
Are these Raymond Blanc's actual recipes?
The sauces are adapted from recipes Raymond Blanc published, with Raymond Blanc cited as the source on every recipe page. PantryFlex is independent and not affiliated with Raymond Blanc.

Citations

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

Build a jar from Raymond's recipes