Condiment Crémeux à L'Ail

Name: Condiment Crémeux À L'ail
Prep time: 10 min
Total time: 10 min
Yield: 350 ml
Cuisine: French Classic
Ingredients: 15 g Garlic; 90 ml Egg White; 45 ml Lemon Juice; 160 g Fromage Blanc; 50 ml Olive Oil; 2 g Salt

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

Condiment Crémeux À from a three-star kitchen.

Ratio

Egg White 90 mlLemon Juice 45 mlOlive Oil 50 ml

Ingredients

Garlic — 15 g
Egg White — 90 ml
Lemon Juice — 45 ml
Fromage Blanc — 160 g
Olive Oil — 50 ml
Salt — 2 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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 Condiment Crémeux à l'Ail.

Adapted from a Alain Ducasse recipe (Nature, simple, sain et bon / Académie du Goût).

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.

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 Nature, simple, sain et bon / Académie du Goût (published as “Condiment Crémeux à l'Ail”). Full citation lives in Provenance.