shake · dressing
★★★ KITCHENPrep 5 minHerring Sauce
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
DRESSING · SALADE LYONNAISE
In the published recipe, this is the dressing for salade lyonnaise.
Alain Ducasse's herring sauce for salade lyonnaise.
Ratio
Ingredients
- Herring1
- Yogurt1
- Dijon Mustard1 Tbsp Dijon mustard (15 ml)
- Red Wine Vinegar5 Tbsp red wine vinegar (75 ml)
- Walnut Oil5 Tbsp walnut oil (75 ml)
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, WALNUT OIL, DIJON.
- Season to finish: HERRING (to taste), YOGURT (to taste).
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.
1 kitchen · 3 stars
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Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Sauce au Hareng.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Alain Ducasse / Académie du Goût (salade lyonnaise light) (published as “Sauce au Hareng”). Full citation lives in Provenance.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.