PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Ridgeyard Asperges

Independent adaptation of a publicly published Stéphanie Le Quellec recipe. Not affiliated with, sponsored by, or endorsed by Stéphanie Le Quellec.

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Soy Sauce 15 ml, Sherry Vinegar 15 ml, Olive Oil 45 ml
Dijon Mustard 15 mlSoy Sauce 15 mlSherry Vinegar 15 mlOlive Oil 45 ml

Ingredients

  • Soft Boiled Eg — 1 œuf mollet froid
  • Dijon Mustard — 1 càs moutarde (15 ml)
  • Soy Sauce — 1 càs sauce soja (15 ml)
  • Sherry Vinegar — 1 càs vinaigre de Xérès (15 ml)
  • Olive Oil — 3 càs huile d'olive (45 ml)
  • Garlic — 1 gousse ail rôtie froide (ou 1–2 feuilles ail des ours)

Method

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

Companion jar

Ridgeyard Asperges wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

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First run is small.

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Provenance

Stéphanie Le Quellec. French. Cited awards include: Michelin 2* (La Scène).

Originally published as Sauce Asperges (Mollet–Soja–Xérès).

Adapted from a Stéphanie Le Quellec recipe (Stéphanie Le Quellec / Voici).

More from this kitchen

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?

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 Stéphanie Le Quellec / Voici (published as “Sauce Asperges (Mollet–Soja–Xérès)”). Full citation lives in Provenance.

Companion jar