PANTRYFLEX

stove · cream sauce

★★★ KITCHENPrep 10 minCook 15 min

Olivefield Vinaigre Express

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

Ratio by volume: Tomato Paste 15 ml, Dijon Mustard 15 ml, White Wine 250 ml, Cream 200 ml
Tomato Paste 15 mlDijon Mustard 15 mlWhite Wine 250 mlCream 200 ml

Ingredients

  • Tomato Paste — 1 cuillère à soupe de concentré de tomate (15 ml)
  • Dijon Mustard — 1 cuillère à soupe de moutarde de Dijon (15 ml)
  • White Wine — 250 ml de vin blanc sec
  • Cream — 200 ml de crème liquide
  • Butter — 10 g de beurre

Method

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

Companion jar

Olivefield Vinaigre Express 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 Sauce Vinaigre Express.

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

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

Companion jar