PANTRYFLEX

On the jar: Bayou Au Yaourt Simple

shake · dressing

★ STARRED KITCHENPrep 5 min

Sauce Au Yaourt Simple

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

Au Yaourt Simple from a starred kitchen.

Ratio

Ratio by volume: Yogurt 485 ml, Red Wine Vinegar 45 ml, Garlic 5 ml, Shallot 15 ml, Herbs 30 ml, Curry Powder 5 ml
Yogurt 485 mlRed Wine Vinegar 45 mlGarlic 5 mlShallot 15 mlHerbs 30 mlCurry Powder 5 ml

Ingredients

  • Yogurt — 485.44 ml
  • Red Wine Vinegar — 45 ml
  • Garlic — 5 ml
  • Shallot — 15 ml
  • Herbs — 30 ml
  • Curry Powder — 5 ml
  • Salt — to taste
  • Pepper — poivre du moulin, to taste

Method

  1. Pour to the lines in order (bottom → top): Yogurt, Red Wine Vinegar, Garlic, Shallot, Herbs, Curry Powder.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

French chef historically holding more Michelin stars than any other cook, including L'Atelier de Joël Robuchon restaurants worldwide. Died 2018; Atelier kitchens continue under the restaurant group.

Originally published as Sauce au Yaourt Simple.

Adapted from a recipe published by Joël Robuchon in Très bien merci ! (Éditions Alain Ducasse) via Académie du Goût.

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Très bien merci ! (Éditions Alain Ducasse) via Académie du Goût (published as “Sauce au Yaourt Simple”). Full citation lives in Provenance.

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