Vinaigrette Aux Tomates

Name: Vinaigrette Aux Tomates
Prep time: 10 min
Total time: 10 min
Yield: about 4¼ cups (1000 ml)
Cuisine: French Classic
Ingredients: 45 ml (3 Tbsp) Dijon Dijon Mustard; 60 ml (¼ cup) red wine vinegar Red Wine Vinegar; 2 egg yolks Egg Yolk; 250 ml (1 cup) grapeseed oil Grapeseed Oil; 45 ml (3 Tbsp) triple-concentrated tomato paste Tomato Paste; ~600 ml tomato pulp (seeded, blended, strained) Tomato; salt (3 g) Salt; pepper (0.5 g) Pepper

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

Daniel Vézina's Vinaigrette Aux Tomates, from the published recipe.

Ratio

Dijon Mustard 45 mlRed Wine Vinegar 60 mlGrapeseed Oil 250 mlTomato Paste 45 mlTomato 600 ml

Ingredients

Dijon Mustard — 45 ml (3 Tbsp) Dijon
Red Wine Vinegar — 60 ml (¼ cup) red wine vinegar
Egg Yolk — 2 egg yolks
Grapeseed Oil — 250 ml (1 cup) grapeseed oil
Tomato Paste — 45 ml (3 Tbsp) triple-concentrated tomato paste
Tomato — ~600 ml tomato pulp (seeded, blended, strained)
Salt — salt (3 g)
Pepper — pepper (0.5 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).

Originally published as Vinaigrette aux Tomates.

Adapted from a Daniel Vézina recipe (Daniel Vézina / Journal Métro).

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.

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 Daniel Vézina / Journal Métro (published as “Vinaigrette aux Tomates”). Full citation lives in Provenance.