Classic Verjus Brown Sauce

Name: Classic Verjus Brown Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: ⅓ cup verjus (79.92 ml) Verjus; about 1½ shallots (60 g) Shallot; 1 tsp fresh thyme leaves (5 ml) Thyme; about 2½ leaves (0.5 g) Bay Leaf; 1½ cups veal stock (360 ml) Veal Stock; 4 Tbsp cold unsalted butter cubes (60 ml) Butter; about ¼ tsp (2 g) Sea Salt; about ¼ tsp (0.5 g) White Pepper

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

FINISHING SAUCE · ROAST CHICKEN, PORK OR VEAL

In the published recipe, this is the finishing sauce for Alliance Française Seattle guest proof.

Rautureau's classic French verjus pan sauce.

On the jar

CLASSIC

Method: stove
Yield: about 1¾ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Verjus 80 mlThyme 5 mlVeal Stock 360 mlButter 60 ml

Ingredients

Verjus⅓ cup verjus (79.92 ml)
Shallotabout 1½ shallots (60 g)
Thyme1 tsp fresh thyme leaves (5 ml)
Bay Leafabout 2½ leaves (0.5 g)
Veal Stock1½ cups veal stock (360 ml)
Butter4 Tbsp cold unsalted butter cubes (60 ml)
Sea Saltabout ¼ tsp (2 g)
White Pepperabout ¼ tsp (0.5 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.

Get Classic Verjus Brown Sauce + 4 more sauces like it

The full recipe and its 4 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.

Companion jar

Classic Verjus Brown 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:

4 kitchens · 4 stars · 3 national awards

Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
Cucumber Broth★ STARRED KITCHENOn the jar: CUCUMBER BRO
Honey-Vinegar CaramelHATTED KITCHENOn the jar: HONEYVINEGAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$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

Thierry Rautureau. French / Pacific Northwest. Cited awards include: James Beard Best Chef: Northwest 1998 (Rover's).

Adapted from a Thierry Rautureau recipe (Thierry Rautureau / ChefShop (Alliance Française Seattle guest proof)).

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 Thierry Rautureau / ChefShop (Alliance Française Seattle guest proof) (published as “Classic Verjus Brown Sauce”). Full citation lives in Provenance.

Companion jar