PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Grand Verjus

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

Verjus steeped 48 hours, then strained bright and clean.

Ratio

Ratio by volume: Verjus 250 ml, Olive Oil 1000 ml
Verjus 250 mlOlive Oil 1000 ml

Ingredients

  • Shallot — 1-2, finely diced
  • Garlic — 1/2 clove, minced (1.5 g)
  • Thyme — 4 sprigs, leaves stripped (2 g)
  • Peppercorn — 8, crushed
  • Verjus — 250ml verjus vinegar
  • Olive Oil — 1 litre (1000 ml)
  • Salt — fine, to taste

Method

  1. Pour to the lines in order (bottom → top): Verjus, Olive Oil.
  2. Add finishing notes: Shallot, Garlic, Thyme, Peppercorn, Salt.
  3. Cap the jar and shake until emulsified.

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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.

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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 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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