Verjus Vinaigrette

Name: Verjus Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 5¼ cups (1250 ml)
Cuisine: French Classic
Ingredients: about 1 shallot (30 g) Shallot; 1/2 clove, minced (1.5 g) Garlic; 4 sprigs, leaves stripped (2 g) Thyme; 1 g Peppercorn; 1 cup (250 ml) Verjus; 4¼ cups (1000 ml) Olive Oil; fine, to taste Salt

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

DRESSING · SALADS & POACHED FISH

A dressing for salads & poached fish.

Alain Ducasse's verjus vinaigrette for salads.

On the jar

VERJUS

Method: shake
Yield: about 5¼ cups
Ingredients: 7
Jar batch: 0.2× recipe

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Ratio

OLIVE OIL 1000 mlVERJUS 250 ml

Ingredients

Shallotabout 1 shallot (30 g)
Garlic1/2 clove, minced (1.5 g)
Thyme4 sprigs, leaves stripped (2 g)
Peppercorn1 g
Verjus1 cup (250 ml)
Olive Oil4¼ cups (1000 ml)
Saltfine, to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, VERJUS.
Season to finish: SHALLOT (½ shallot), GARLIC (a pinch), THYME (about ½ tsp), PEPPERCORN (a pinch), SALT (a pinch).
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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars

Verjus Vinaigrette★★★ KITCHENOn the jar: VERJUS
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
Mustard Vinaigrette★★★ KITCHENOn the jar: RED WINE
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Vinaigrette de Verjus.

Adapted from a recipe published by Alain Ducasse in Grand Livre de Cuisine Tour du Monde via Académie du Goût.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Grand Livre de Cuisine Tour du Monde via Académie du Goût (published as “Vinaigrette de Verjus”). Full citation lives in Provenance.

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