Sauce à L’ail Aux Fines Herbes

Name: Sauce à L’ail Aux Fines Herbes
Prep time: 5 min
Total time: 5 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: 1 tasse (250 ml) mayonnaise Mayo; 1 tasse (250 ml) plain yogurt Yogurt; 3 c. à table (45 ml) finely minced garlic Garlic; ⅓ tasse (83 ml) chopped basil Basil; ⅓ tasse (83 ml) snipped chives Chives; ¼ tasse (62 ml) lemon juice Lemon Juice

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

Jérôme Ferrer's Sauce à L’ail Aux Fines Herbes, from the published recipe.

Ratio

Mayo 250 mlYogurt 250 mlLemon Juice 62 ml

Ingredients

Mayo — 1 tasse (250 ml) mayonnaise
Yogurt — 1 tasse (250 ml) plain yogurt
Garlic — 3 c. à table (45 ml) finely minced garlic
Basil — ⅓ tasse (83 ml) chopped basil
Chives — ⅓ tasse (83 ml) snipped chives
Lemon Juice — ¼ tasse (62 ml) lemon juice

Method

Pour to the lines in order (bottom → top): Mayo, Yogurt, Lemon Juice.
Add finishing notes: Garlic, Basil, Chives.
Cap the jar and shake until emulsified.

Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Sauce à l’Ail aux Fines Herbes.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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 Jérôme Ferrer / La bible des sauces (published as “Sauce à l’Ail aux Fines Herbes”). Full citation lives in Provenance.

Add to a jar