Olivebridge Passion Fruit Reduction

Name: Olivebridge Passion Fruit Reduction
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 30 g shallots Shallot; 40 g passion fruit puree Passion Fruit; 40 ml Noilly Prat Vermouth; 50 ml fish stock Fish Stock; 40 g cream Cream

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

From a master craftsman's kitchen.

Ratio

Passion Fruit 38 mlVermouth 40 mlFish Stock 50 mlCream 40 ml

Ingredients

Shallot — 30 g shallots
Passion Fruit — 40 g passion fruit puree
Vermouth — 40 ml Noilly Prat
Fish Stock — 50 ml fish stock
Cream — 40 g cream

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.

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Companion jar

Olivebridge Passion Fruit Reduction wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Patrik Jaros — published sauce recipes in the PantryFlex catalog. Bocuse d'Or bronze 1995.

Originally published as Passion Fruit Reduction.

Adapted from a Patrik Jaros recipe (Patrik Jaros / Bocuse d'Or Winners (monkfish & salmon rolls; Saga 34)).

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?

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 Patrik Jaros / Bocuse d'Or Winners (monkfish & salmon rolls; Saga 34) (published as “Passion Fruit Reduction”). Full citation lives in Provenance.

Companion jar