shake · pan sauce
★★★ KITCHENPrep 5 minSumacdepot Light Aux Herbes
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
Ingredients
- Garlic — 1 gousse d'ail
- Chive — ½ botte ciboulette
- Parsley — ½ botte persil plat
- Tarragon — ½ botte estragon ou cerfeuil
- Yogurt — 1 yaourt velouté
- Dijon Mustard — 1 c. à c. moutarde (5 ml)
- Lemon — 1 citron
- Salt — sel (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.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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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.
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?
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.