PANTRYFLEX

On the jar: Pearllane Crème De Raifort

shake · dressing

★ STARRED KITCHENPrep 5 min

Pearllane Crème de Raifort

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

Crème De Raifort from a starred kitchen.

Ratio

Ratio by volume: Balsamic 30 ml, Olive Oil 60 ml, Sunflower Oil 60 ml, Creme Fraiche 60 ml, Horseradish 45 ml
Balsamic 30 mlOlive Oil 60 mlSunflower Oil 60 mlCreme Fraiche 60 mlHorseradish 45 ml

Ingredients

  • Parsley — 1 bouquet de persil (20 g)
  • Balsamic — 2 c. à s. de vinaigre balsamique (30 ml)
  • Olive Oil — 4 c. à s. d'huile d'olive (60 ml)
  • Sunflower Oil — 4 c. à s. d'huile de tournesol (60 ml)
  • Creme Fraiche — 4 c. à s. de crème fraîche épaisse (60 ml)
  • Horseradish — 3 c. à s. de raifort râpé ou de sauce horseradish (45 ml)
  • Salt — Sel (2 g)
  • Pepper — Poivre du moulin (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Olive Oil, Sunflower Oil, Creme Fraiche, Horseradish.
  2. Add finishing notes: Parsley, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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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.

2 kitchens · 4 stars · 0 national awards

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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 Crème de Raifort.

Adapted from a Joël Robuchon recipe (Joël Robuchon / La cuisine de Robuchon par Sophie (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 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 Joël Robuchon / La cuisine de Robuchon par Sophie (Académie du Goût) (published as “Crème de Raifort”). Full citation lives in Provenance.

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