shake · vinaigrette
MASTER CRAFTSMANPrep 5 minOliveforge Au Jus De
Independent adaptation of a publicly published Joseph Viola recipe. Not affiliated with, sponsored by, or endorsed by Joseph Viola.
From a master craftsman's kitchen.
Ratio
Ingredients
- Veal Stock — 15 cl jus d'agneau réduit (150 ml)
- Red Wine Vinegar — 5 cl vinaigre de vin vieux (50 ml)
- Olive Oil — 5 cl huile d'olive (50 ml)
- Salt — sel (2 g)
- Pepper — poivre (0.5 g)
Method
- Pour to the lines in order (bottom → top): Veal Stock, Red Wine Vinegar, Olive Oil.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
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Provenance
Joseph Viola — published sauce recipes in the PantryFlex catalog. MOF 2004.
Originally published as Vinaigrette au Jus de Viande.
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 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 Joseph Viola / Académie du Goût (jeunes pousses / ris d'agneau) (published as “Vinaigrette au Jus de Viande”). Full citation lives in Provenance.