Verjus-Balsamico Vegetable-Marinade

Name: Verjus-Balsamico Vegetable-Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp (29 ml) Verjus; about 1½ Tbsp (20 ml) White Balsamic; 22 tsp olive oil (110 ml) Olive Oil; 1 Tbsp sugar (15 ml) Sugar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

MARINADE · VEGETABLES OR CURED SALMON

In the published recipe, this is the marinade for cured salmon. The same recipe pairs it with Horseradish Foam, the horseradish foam.

Manser's verjus-balsamic marinade for vegetables.

On the jar

VERJUSBALSAM

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.55× recipe

Add to a jar

Ratio

OLIVE OIL 110 mlVERJUS 29 mlW.BALSAMIC 20 ml

Ingredients

Verjus2 Tbsp (29 ml)
White Balsamicabout 1½ Tbsp (20 ml)
Olive Oil22 tsp olive oil (110 ml)
Sugar1 Tbsp sugar (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, VERJUS, W.BALSAMIC.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

Get Verjus-Balsamico Vegetable-Marinade + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

4 kitchens · 5 stars

Verjus-Balsamico Vegetable-Marinade★ STARRED KITCHENOn the jar: VERJUSBALSAM
Mackerel Pickling Liquor★ STARRED KITCHENOn the jar: MACKEREL
Vinegar-Marinade★ STARRED KITCHENOn the jar: VINEGAR-MARI
Honey-Mustard Marinade★ STARRED KITCHENOn the jar: HONEY-MUSTAR

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Silvia Manser. Swiss Alpine / modern. Cited awards include: Michelin 1* (Truube, Gais); GaultMillau 17 pts.

Originally published as Verjus–Balsamico Gemüse-Marinade.

Adapted from a Silvia Manser recipe (Silvia Manser / GaultMillau CH (Gebeizter Lostallo-Lachs)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Silvia Manser / GaultMillau CH (Gebeizter Lostallo-Lachs) (published as “Verjus–Balsamico Gemüse-Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Add to a jar