Spiced Light Sauce

Name: Spiced Light Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (130 ml)
Cuisine: French Classic
Ingredients: 1 Yogurt; 5 cm gingembre Ginger; 1 g Turmeric; about ½ tsp (1 g) Cumin; about ¼ tsp (0.5 g) Cinnamon; about ½ tsp (1 g) Espelette

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

DIP · FONDUE BOURGUIGNONNE

In the published recipe, this is the dip for fondue bourguignonne.

Alain Ducasse's spiced light sauce for fondue.

On the jar

LIGHT PICE

Method: shake
Yield: about ½ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ingredients

Yogurt1
Ginger5 cm gingembre
Turmeric1 g
Cuminabout ½ tsp (1 g)
Cinnamonabout ¼ tsp (0.5 g)
Espeletteabout ½ tsp (1 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Spiced Light Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Épicée.

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

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 (fondue bourguignonne sauces) (published as “Sauce Light Épicée”). Full citation lives in Provenance.

Companion jar