Helichrysum Vinegar

Name: Helichrysum Vinegar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1 cup (250 ml) Balsamic; about 2 Tbsp (30 g) Sugar; 10 g Verbena; 25 g dried helichrysum flower heads Helichrysum

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

FINISHING SAUCE · OYSTER CAVIAR PLATES

In the published recipe, this is the finishing sauce for oyster caviar plate.

Christopher Coutanceau's helichrysum vinegar for oysters.

On the jar

HELICHRYSUM

Method: stove
Yield: about 1¼ cups
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Balsamic 250 ml

Ingredients

Balsamic1 cup (250 ml)
Sugarabout 2 Tbsp (30 g)
Verbena10 g
Helichrysum25 g dried helichrysum flower heads

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

Helichrysum Vinegar 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:

4 kitchens · 7 stars · 4 national awards

Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Christopher Coutanceau. French seafood. Cited awards include: Michelin 3* (Christopher Coutanceau, La Rochelle); Michelin Green Star.

Adapted from a Christopher Coutanceau recipe (Christopher Coutanceau / Chablis Wines (oyster caviar…)).

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 Christopher Coutanceau / Chablis Wines (oyster caviar…) (published as “Helichrysum Vinegar”). Full citation lives in Provenance.

Companion jar