shake · dressing
★★★ KITCHENPrep 5 minSumacworks Au Hareng
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
For greens, grains, and roasted vegetables.
Ratio
Ingredients
- Herring — 1 filet de hareng salé fumé
- Yogurt — 1 yaourt à la grecque
- Dijon Mustard — 1 c. à s. moutarde forte (15 ml)
- Red Wine Vinegar — 5 c. à s. vinaigre de vin vieux (75 ml)
- Walnut Oil — 5 c. à s. huile de noix grillées (75 ml)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Walnut Oil.
- Add finishing notes: Herring, Yogurt.
- 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 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?
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 (salade lyonnaise light) (published as “Sauce au Hareng”). Full citation lives in Provenance.