stove · pan sauce
MASTER CRAFTSMANPrep 10 minCook 15 minOliveroom Jus Au Vinaigre
Independent adaptation of a publicly published Davy Tissot recipe. Not affiliated with, sponsored by, or endorsed by Davy Tissot.
From a master craftsman's kitchen.
Ratio
Ingredients
- Red Wine Vinegar — 30 g vinaigre de myrtille
- Veal Stock — 10 g jus de veau
- Blueberry — 40 g myrtilles
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
Oliveroom Jus Au Vinaigre 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:
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Provenance
Davy Tissot — published sauce recipes in the PantryFlex catalog. Bocuse d'Or gold 2021.
Originally published as Jus au Vinaigre de Myrtille.
More from this kitchenFAQ
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 Davy Tissot / Lyon Entreprises (foie gras poêlé) (published as “Jus au Vinaigre de Myrtille”). Full citation lives in Provenance.