stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minPithpier Grenobloise
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
From a starred kitchen.
Ratio
Ingredients
- Water — 50 ml water (or brown chicken stock)
- Lemon — 1/2 lemon, segments + juice reserved
- Capers — 2 tbsp (~30 g) capers, washed/drained
- Shallot — 30 g shallot, finely chopped
- Parsley — 10 g flat-leaf parsley, finely chopped
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Pithpier Grenobloise wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).
Originally published as Sauce Grenobloise.
More from this kitchenFAQ
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 — its companion jar is below.
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 Raymond Blanc / The Guardian (Kitchen Secrets pollock) (published as “Sauce Grenobloise”). Full citation lives in Provenance.