Shellfish-Jus Vinaigrette

Name: Shellfish-Jus Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: about ¼ cup (56 ml) Lemon Juice; about 1 tsp (7.5 g) Salt; about ¼ tsp (0.75 g) White Pepper; 12.5 tsp canola oil (62.5 ml) Canola Oil; ¼ cup (63 ml) Olive Oil; 1/2 Tbsp tomato paste (7.5 ml) Tomato Paste; ¾ tsp (4 ml) Dijon Mustard; about ½ yolk (4.5 g) Egg Yolk; ¼ cup (63 ml) Fish Stock

Independent adaptation of a publicly published Jacques & Laurent Pourcel recipe. Not affiliated with, sponsored by, or endorsed by Jacques & Laurent Pourcel.

DRESSING · WHISK YOLK+MUSTARD+SEASONING → STREAM CANOLA THEN AOVE + TOMATO CONCENTRATE → FOLD IN WELL-CHILLED SHELLFISH FUMET LAST; SCALED 1/4 FROM RESTAURANT BATCH

In the published recipe, this is the dressing for Relais Gourmand archive.

A bright dressing for salads and vegetables.

On the jar

SHELLFISH-JU

Method: blend
Yield: about 1 cup
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 56 mlCanola Oil 63 mlOlive Oil 63 mlTomato Paste 8 mlDijon Mustard 4 mlFish Stock 63 ml

Ingredients

Lemon Juiceabout ¼ cup (56 ml)
Saltabout 1 tsp (7.5 g)
White Pepperabout ¼ tsp (0.75 g)
Canola Oil12.5 tsp canola oil (62.5 ml)
Olive Oil¼ cup (63 ml)
Tomato Paste1/2 Tbsp tomato paste (7.5 ml)
Dijon Mustard¾ tsp (4 ml)
Egg Yolkabout ½ yolk (4.5 g)
Fish Stock¼ cup (63 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Shellfish-Jus Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 9 stars · 2 national awards

Walnut Oil Vinaigrette★★★ KITCHENOn the jar: WALNUT OIL
Egg-Cream-Grainy-Mustard Dressing★★★ KITCHENOn the jar: EGGCREAMGRAI
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jacques & Laurent Pourcel works in Modern French / Languedoc at Le Jardin des Sens; credentials include Michelin 3* (Le Jardin des Sens, historical).

Originally published as Shellfish-Jus Vinaigrette (Vinaigrette Jus de Crustaces).

Adapted from a Jacques & Laurent Pourcel recipe (Jacques & Laurent Pourcel / Gourmetpedia (Relais Gourmand archive)).

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 Jacques & Laurent Pourcel / Gourmetpedia (Relais Gourmand archive) (published as “Shellfish-Jus Vinaigrette (Vinaigrette Jus de Crustaces)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar