blend · vinaigrette
★ STARRED KITCHENPrep 10 minBloomwharf Langoustine
Independent adaptation of a publicly published Michel Rostang recipe. Not affiliated with, sponsored by, or endorsed by Michel Rostang.
From a starred kitchen.
Ratio
Ingredients
- Egg — 2 oeufs
- Hot Mustard — 30 g moutarde
- Salt — 3 g sel
- Pepper — 3 g poivre
- Wine Vinegar — 50 ml vinaigre de vin
- Olive Oil — 40 ml AOVE
- Ketchup — 50 g ketchup
- Cognac — 20 ml Armagnac
- Thyme — 5 g thym
- Fish Stock — 1 L jus de crustaces (scaled ~1/10) (100 ml)
- Sunflower Oil — 200 ml tournesol
- Chives — ciboulette (a la fin)
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.
Companion jar
Bloomwharf Langoustine 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 · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Michel Rostang. Classic French. Cited awards include: historical Michelin * (Michel Rostang, Paris — Relais Gourmand).
Originally published as Langoustine Vinaigrette (Ketchup-Armagnac).
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 — its companion jar is below.
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 Rostang / Gourmetpedia (Relais Gourmand archive) (published as “Langoustine Vinaigrette (Ketchup-Armagnac)”). Full citation lives in Provenance.