Grenobloise Sauce

Name: Grenobloise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (50 ml) Water; 1/2 lemon, segments + juice reserved Lemon; 2 tbsp (~30 g) capers, washed/drained Capers; about 1 shallot (30 g) Shallot; about ¼ bunch (10 g) Parsley

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

FINISHING SAUCE · PAN-FRIED WHITE FISH

In the published recipe, this is the finishing sauce for grenobloise pollock.

Raymond Blanc's caper-lemon sauce for pan-fried fish.

On the jar

GRENOBLOISE

Method: stove
Yield: about ½ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Water 50 mlCapers 30 ml

Ingredients

Waterabout 3 Tbsp (50 ml)
Lemon1/2 lemon, segments + juice reserved
Capers2 tbsp (~30 g) capers, washed/drained
Shallotabout 1 shallot (30 g)
Parsleyabout ¼ bunch (10 g)

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.

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Companion jar

Grenobloise Sauce 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:

3 kitchens · 5 stars · 3 national awards

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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.

Adapted from a Raymond Blanc recipe (Raymond Blanc / The Guardian (Kitchen Secrets pollock)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Raymond Blanc / The Guardian (Kitchen Secrets pollock) (published as “Sauce Grenobloise”). Full citation lives in Provenance.

Companion jar