Grapefruit-Champagne-Fish-Sauce Vinaigrette

Name: Grapefruit-Champagne-Fish-Sauce Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: ½ cup sugar (for syrup with ¼ cup water) (120 ml) Sugar; ¼ cup water (sugar syrup base) (60 ml) Water; ¼ cup grapefruit juice (reduced with ¼ cup syrup) (60 ml) Gf Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; ½ cup champagne or sparkling wine (120 ml) Champagne; ¼ cup fish sauce (60 ml) Fish Sauce; ¾ cup olive oil (180 ml) Olive Oil; ¼ cup hazelnut oil (60 ml) Hazelnut Oil; ¼ cup sesame oil (60 ml) Sesame Oil

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

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)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: SALT (to taste), PEPPER (to taste).
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)).

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