stove · pan sauce
★★★ KITCHENPrep 10 minCook 15 minBeetroot Juice Sauce
Independent adaptation of a publicly published Pierre Gagnaire recipe. Not affiliated with, sponsored by, or endorsed by Pierre Gagnaire.
FINISHING SAUCE · TURNIPS OR ROASTED VEGETABLES
In the published recipe, this is the finishing sauce for turnip dishes. The same recipe pairs it with Dundee Pinky Sauce, the pepper-tomato sauce.
Gagnaire's beetroot sauce for turnip dishes.
On the jar
BEETROOT
- Method
- stove
- Yield
- about ¾ cup
- Ingredients
- 2
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Beet Juice200 g beetroot juice
- Cornstarch¾ tsp (2 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.
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Companion jar
Beetroot Juice Sauce 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
Pierre Gagnaire works in Avant-garde French at Pierre Gagnaire; credentials include Michelin 3* (Pierre Gagnaire, Paris).
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?
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 Pierre Gagnaire / FOUR USA (Twist, Mandarin Oriental Las Vegas) (published as “Beetroot Juice Sauce”). Full citation lives in Provenance.