On the jar: Ivoryfield Santé
stove · vinaigrette
★★★ KITCHENPrep 10 minCook 15 minVinaigrette Santé
Independent adaptation of a publicly published Michel Guérard recipe. Not affiliated with, sponsored by, or endorsed by Michel Guérard.
Santé from a three-star kitchen.
Ratio
Ratio by volume: Water 500 ml, Dijon Mustard 57 ml, Salt 3 ml, Sugar 3 ml, Lemon Juice 90 ml, Sherry Vinegar 15 ml, Olive Oil 150 ml, Grapeseed Oil 180 ml
Water 500 mlDijon Mustard 57 mlSalt 3 mlSugar 3 mlLemon Juice 90 mlSherry Vinegar 15 ml
Ingredients
- Water — 50 cl eau (500 ml)
- Chicken Bouillon — 10 g poudre de bouillon de volaille
- Cornstarch — 15 g Maïzena
- Dijon Mustard — 60 g moutarde
- Salt — 1/2 c. à café de sel complet (2.5 ml)
- Sugar — 1/2 c. à café de fructose (2.5 ml)
- Lemon Juice — 6 c. à soupe de jus de citron (90 ml)
- Sherry Vinegar — 1 c. à soupe de vinaigre de Xérès (15 ml)
- Olive Oil — 10 c. à soupe d'huile d'olive (150 ml)
- Grapeseed Oil — 12 c. à soupe d'huile de pépins de raisin (180 ml)
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.
Provenance
Nouvelle cuisine pioneer and inventor of cuisine minceur; his Les Prés d'Eugénie has held three Michelin stars since 1977.
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.
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 Michel Guérard / Femme Actuelle (published as “Vinaigrette Santé”). Full citation lives in Provenance.