Sauce Vinaigre Express

Name: Sauce Vinaigre Express
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 220 ml
Cuisine: French Classic
Ingredients: 15 ml Tomato Paste; 15 ml Dijon Mustard; 250 ml White Wine; 200 ml Cream; 10 g Butter

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

Vinaigre Express from a three-star kitchen.

Ratio

Tomato Paste 15 mlDijon Mustard 15 mlWhite Wine 250 mlCream 200 ml

Ingredients

Tomato Paste — 15 ml
Dijon Mustard — 15 ml
White Wine — 250 ml
Cream — 200 ml
Butter — 10 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Pierre Gagnaire works in Avant-garde French at Pierre Gagnaire; credentials include Michelin 3* (Pierre Gagnaire, Paris).

Adapted from a Pierre Gagnaire recipe (Pierre Gagnaire / Académie du Goût (Brut interview amounts)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pierre Gagnaire / Académie du Goût (Brut interview amounts) (published as “Sauce Vinaigre Express”). Full citation lives in Provenance.