PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Grapefruit-Champagne-Fish-Sauce Vinaigrette

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

DRESSING · CITRUS OR SEAFOOD SALADS

In the published recipe, this is the dressing for Twist, Mandarin Oriental Las Vegas.

Gagnaire's grapefruit-champagne vinaigrette.

On the jar

GRAPEFRUITCH

Method
shake
Yield
about 2 cups
Ingredients
10

Stove sauce. Cook from the recipe

Ratio

Ratio by volume: Sugar 120 ml, Water 60 ml, Gf Juice 60 ml, Champagne 120 ml, Fish Sauce 60 ml, Olive Oil 180 ml, Hazelnut Oil 60 ml, Sesame Oil 60 ml
Sugar 120 mlWater 60 mlGf Juice 60 mlChampagne 120 mlFish Sauce 60 mlOlive Oil 180 ml

Ingredients

  • Sugar½ cup sugar (for syrup with ¼ cup water) (120 ml)
  • Water¼ cup water (sugar syrup base) (60 ml)
  • Gf Juice¼ cup grapefruit juice (reduced with ¼ cup syrup) (60 ml)
  • Saltabout ¼ tsp (2 g)
  • Pepperabout ¼ tsp (0.5 g)
  • Champagne½ cup champagne or sparkling wine (120 ml)
  • Fish Sauce¼ cup fish sauce (60 ml)
  • Olive Oil¾ cup olive oil (180 ml)
  • Hazelnut Oil¼ cup hazelnut oil (60 ml)
  • Sesame Oil¼ cup sesame oil (60 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 10 ingredients against a median of 6.

Its fat to acid ratio is 5:1, higher than 89% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is gf juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil, hazelnut oil, and sesame oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

  1. Pour liquids to the printed fill-lines, bottom to top.
  2. Season to finish: SALT (to taste), PEPPER (to taste).
  3. Cap the jar and shake until emulsified.

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Companion jar

Grapefruit-Champagne-Fish-Sauce Vinaigrette 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).

Originally published as Grapefruit–Champagne–Fish-Sauce Vinaigrette.

Adapted from a Pierre Gagnaire recipe (Pierre Gagnaire & Pascal Sanchez / Denver Post (Twist, Mandarin Oriental Las Vegas)).

More from this kitchen

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 Pierre Gagnaire & Pascal Sanchez / Denver Post (Twist, Mandarin Oriental Las Vegas) (published as “Grapefruit–Champagne–Fish-Sauce Vinaigrette”). Full citation lives in Provenance.

Companion jar