Which of Suzanne Goin's sauces are pour-and-shake?

7 of the 12 sauces cited to Suzanne Goin in the PantryFlex catalog fit a pour-and-shake jar, including Salsa Verde, Black Olive Aïoli, and Warm Bagna Cauda Dressing.

Where does Suzanne Goin cook?

Goin runs A.O.C. in Los Angeles. She formerly ran Lucques there.

Are these Suzanne Goin's actual recipes?

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

NATIONAL AWARD WINNER

Suzanne Goin Sauce Recipes

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

Suzanne Goin is a California and Mediterranean chef who runs A.O.C. in Los Angeles. She holds the James Beard award for Best Chef in California and a James Beard Cookbook Award. PantryFlex adapts recipes Suzanne Goin published and cites Suzanne Goin as the source for each one.

Goin formerly ran Lucques in Los Angeles. Her cookbook Sunday Suppers at Lucques remains a standard reference tied to that earlier restaurant. PantryFlex adapts recipes Suzanne Goin published and cites Suzanne Goin as the source for each one. Every recipe cited to Suzanne Goin on this site links back to where Suzanne Goin first published it.

By the numbers

recipes

58%

pour-and-shake ready

4.8:1 fat to acid

field median 2.7:1

6.6

ingredients per recipe, field average 6.8

Lemon juice is Suzanne's acid of choice, showing up in 8 of 12 recipes.

Compared with the whole catalog, Suzanne reaches more often for lemon juice (67% vs 23%), parsley (33% vs 11%), and anchovy (33% vs 5%).

How Suzanne builds a sauce

Suzanne Goin's 12 sauces in the catalog lean toward 4 herb sauces, 4 vinaigrettes, and 2 egg emulsions. Of that total, 7 are jar-ready as a pour-and-shake or simmer sauce, 4 need a blender, and 1 is cooked fully on the stove. Recipes cited to Suzanne Goin include Salsa Verde, Black Olive Aïoli, and Warm Bagna Cauda Dressing.

Recipes

Salsa VerdeOn the jar: SALSA VERDESuzanne Goin's salsa verde for lamb, grilled meats.

Black Olive AioliOn the jar: AIOLISuzanne Goin's black olive aioli for brisket, beans.Warm Bagna Cauda DressingOn the jar: WARM CAUDAGoin's warm bagna cauda dressing for winter vegetables.Garlic AioliOn the jar: GARLIC AIOLISuzanne Goin's Lucques-style garlic aioli.Cumin VinaigretteOn the jar: CUMIN VINAIGSuzanne Goin's cumin vinaigrette for roasted carrots.Balsamic-Lemon VinaigretteOn the jar: BALSAMIC-LEMSuzanne Goin's balsamic-lemon vinaigrette for tomato salad.Roquefort ButterOn the jar: ROQUEFORT BUSuzanne Goin's Roquefort butter for steak.Mint Salsa VerdeOn the jar: PARSLEYSuzanne Goin's minty salsa verde for grilled fish.Feta Salsa VerdeOn the jar: SALSA VERDEGoin's feta salsa verde.Dijon Mustard VinaigretteOn the jar: DIJONSuzanne Goin's Dijon vinaigrette for salmon & beet salad.Meyer Lemon Green Olive SalsaOn the jar: MEYERSuzanne Goin's Meyer lemon-green olive salsa for fish.Tarragon-Hazelnut VinaigretteOn the jar: TARRAGON-HAZGoin's tarragon-hazelnut vinaigrette for a citrus salad.

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1 kitchen · 2 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Cumin VinaigretteNATIONAL AWARD WINNEROn the jar: CUMIN VINAIG
Balsamic-Lemon VinaigretteNATIONAL AWARD WINNEROn the jar: BALSAMIC-LEM

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Kitchens

A.O.C. · Los Angeles
Lucques · Los Angeles

Awards

James Beard Best Chef: California
James Beard Cookbook Award

Common questions

Which of Suzanne Goin's sauces are pour-and-shake?: 7 of the 12 sauces cited to Suzanne Goin in the PantryFlex catalog fit a pour-and-shake jar, including Salsa Verde, Black Olive Aïoli, and Warm Bagna Cauda Dressing.
Where does Suzanne Goin cook?: Goin runs A.O.C. in Los Angeles. She formerly ran Lucques there.
Are these Suzanne Goin's actual recipes?: The sauces are adapted from recipes Suzanne Goin published, with Suzanne Goin cited as the source on every recipe page. PantryFlex is independent and not affiliated with Suzanne Goin.

Citations

Salsa Verde · adapted from Food & Wine / Suzanne Goin (Aspen 2006)
Black Olive Aioli · adapted from The A.O.C. Cookbook / Epicurious
Warm Bagna Cauda Dressing · adapted from Suzanne Goin / Food & Wine
Garlic Aioli · adapted from Suzanne Goin / Sunday Suppers
Cumin Vinaigrette · adapted from Suzanne Goin / Edible LA
Balsamic-Lemon Vinaigrette · adapted from Suzanne Goin / Food & Wine steak salad
Roquefort Butter · adapted from Suzanne Goin / Food & Wine
Mint Salsa Verde · adapted from Suzanne Goin herb salsa
Feta Salsa Verde · adapted from Suzanne Goin / Food & Wine
Dijon Mustard Vinaigrette · adapted from Suzanne Goin / Epicurious (wild salmon salad)
Meyer Lemon Green Olive Salsa · adapted from Suzanne Goin / Epicurious (Sunday Suppers lineage)
Tarragon-Hazelnut Vinaigrette · adapted from Suzanne Goin / LA Times (citrus salads)

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

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