Meat Jus Vinaigrette

Name: Meat Jus Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 10 Tbsp Lamb Jus (150 ml) Veal Stock; 10 tsp red wine vinegar (50 ml) Red Wine Vinegar; 10 tsp olive oil (50 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Joseph Viola recipe. Not affiliated with, sponsored by, or endorsed by Joseph Viola.

DRESSING · SALAD GREENS & SWEETBREADS

In the published recipe, this is the dressing for jeunes pousses de salade au ris d'agneau.

Viola's meat jus vinaigrette for a green salad.

On the jar

MEAT JUS

Method: shake
Yield: about 1 cup
Ingredients: 5

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Ratio

VEAL STOCK 150 mlRED WINE VIN 50 mlOLIVE OIL 50 ml

Ingredients

Veal Stock10 Tbsp Lamb Jus (150 ml)
Red Wine Vinegar10 tsp red wine vinegar (50 ml)
Olive Oil10 tsp olive oil (50 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 1:1, higher than 11% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): VEAL STOCK, RED WINE VIN, OLIVE OIL.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 3 stars · 2 national awards

Meat Jus VinaigretteMASTER CRAFTSMANOn the jar: MEAT JUS
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Joseph Viola — published sauce recipes in the PantryFlex catalog. MOF 2004.

Originally published as Vinaigrette au Jus de Viande.

Adapted from a Joseph Viola recipe (Joseph Viola / Académie du Goût (jeunes pousses / ris d'agneau)).

FAQ

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?

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 Joseph Viola / Académie du Goût (jeunes pousses / ris d'agneau) (published as “Vinaigrette au Jus de Viande”). Full citation lives in Provenance.

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