Light-Aux-Herb Sauce

Name: Light-Aux-Herb Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 1 clove garlic Garlic; ½ botte ciboulette Chive; 1/2 parsleies Parsley; ½ botte estragon ou cerfeuil Tarragon; 1 yogurt Yogurt; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 lemon Lemon; sel (2 g) Salt

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

A quick pan finish for steak and poultry.

Ratio

Dijon Mustard 5 ml

Ingredients

Garlic1 clove garlic
Chive½ botte ciboulette
Parsley1/2 parsleies
Tarragon½ botte estragon ou cerfeuil
Yogurt1 yogurt
Dijon Mustard1 tsp Dijon mustard (5 ml)
Lemon1 lemon
Saltsel (2 g)

Method

Pour to the lines in order (bottom → top): Dijon Mustard.
Add finishing notes: Garlic, Chive, Parsley, Tarragon, Yogurt, Lemon.
Cap the jar and shake until emulsified.

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Light-Aux-Herb Sauce★★★ KITCHENOn the jar: LIGHT AUX
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
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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 Light aux Herbes.

Adapted from a Alain Ducasse recipe (Alain Ducasse / Académie du Goût (fondue bourguignonne sauces)).

FAQ

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alain Ducasse / Académie du Goût (fondue bourguignonne sauces) (published as “Sauce Light aux Herbes”). Full citation lives in Provenance.

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