On the jar: Ivorypass Pondichéry
stove · vinaigrette
★★★ KITCHENPrep 10 minCook 15 minVinaigrette Pondichéry
Independent adaptation of a publicly published Michel Guérard recipe. Not affiliated with, sponsored by, or endorsed by Michel Guérard.
Pondichéry from a three-star kitchen.
Ratio
Ratio by volume: Beef Stock 1000 ml, Tomato Paste 18 ml, Lime Juice 50 ml, Olive Oil 100 ml
Beef Stock 1000 mlTomato Paste 18 mlLime Juice 50 mlOlive Oil 100 ml
Ingredients
- Beef Stock — 1000 ml
- Tomato Paste — 18.18 ml
- Tarragon — 3 g
- Vanilla — 0.5 g
- Curry Powder — 3 g
- Cornstarch — 15 g
- Lime Juice — 50 ml
- Olive Oil — 100 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 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 Michel Guérard / Femme Actuelle (published as “Vinaigrette Pondichéry”). Full citation lives in Provenance.