On the jar: Grand Verjus
shake · vinaigrette
★★★ KITCHENPrep 5 minVerjus Vinaigrette
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
Ingredients
- Shallot — 30 g
- Garlic — 1.5 g
- Thyme — 2 g
- Peppercorn — 1 g
- Verjus — 250 ml
- Olive Oil — 1000 ml
- Salt — fine, to taste
Method
- Pour to the lines in order (bottom → top): Verjus, Olive Oil.
- Add finishing notes: Shallot, Garlic, Thyme, Peppercorn, Salt.
- Cap the jar and shake until emulsified.
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.
More from this kitchenFAQ
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.