Langoustine Vinaigrette

Name: Langoustine Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (460 ml)
Cuisine: French Classic
Ingredients: about 2 eggs (100 g) Egg; 30 g Hot Mustard; ½ tsp (3 g) Salt; about 1 tsp (3 g) Pepper; 10 tsp wine vinegar (50 ml) Wine Vinegar; about 3 Tbsp (40 ml) Olive Oil; 3 Tbsp (43 ml) Ketchup; about 1½ Tbsp (20 ml) Cognac; about ¼ bunch (5 g) Thyme; about 6 Tbsp (100 ml) Fish Stock; about ¾ cup (200 ml) Sunflower Oil; ciboulette (a la fin) Chives

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

DRESSING · LANGOUSTINE & SHELLFISH

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

Rostang's ketchup-Armagnac vinaigrette for langoustine.

On the jar

LANGOUSTINE

Method: blend
Yield: about 2 cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Wine Vinegar 50 mlOlive Oil 40 mlKetchup 43 mlCognac 20 mlFish Stock 100 mlSunflower Oil 200 ml

Ingredients

Eggabout 2 eggs (100 g)
Hot Mustard30 g
Salt½ tsp (3 g)
Pepperabout 1 tsp (3 g)
Wine Vinegar10 tsp wine vinegar (50 ml)
Olive Oilabout 3 Tbsp (40 ml)
Ketchup3 Tbsp (43 ml)
Cognacabout 1½ Tbsp (20 ml)
Thymeabout ¼ bunch (5 g)
Fish Stockabout 6 Tbsp (100 ml)
Sunflower Oilabout ¾ cup (200 ml)
Chivesciboulette (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.

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Companion jar

Langoustine 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 · 1 national award

Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Michel Rostang. Classic French. Cited awards include: historical Michelin * (Michel Rostang, Paris — Relais Gourmand).

Originally published as Langoustine Vinaigrette (Ketchup-Armagnac).

Adapted from a Michel Rostang recipe (Michel Rostang / 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 Michel Rostang / Gourmetpedia (Relais Gourmand archive) (published as “Langoustine Vinaigrette (Ketchup-Armagnac)”). Full citation lives in Provenance.

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