Classic Verjus Sauce from Thierry Rautureau Recipe


1/3 cup verjus

3 shallots, thinly sliced

1 teaspoon fresh thyme leaves

1 bay leaf, preferable fresh, partly torn

1-1/2 cup veal stock

4 tablespoons unsalted butter, cut into pieces and shilled

sea salt and freshy ground white pepper


Classic Verjus Sauce Recipe from Thierry (The Chef in the Hat)

This is a classic brown sauce made with light and lightly acidic Verjus. Thierry pairs this sauce with the ever-rich foie gras.

Thierry is one of the nation's best French-trained chefs. 

This recipes was adapted from Thierry's cookbook, "Rover's - Recipes from Seattle's Chef in the Hat" (Ten Speed Press, 2005)


1. Combine the verjus, shallots, thyme and pay leaf in a saucepan.

2. Bring to a boil over high heat and boil to reduce by about two-thirds - 5 to 7 minutes.

3. Add veal stock and reduce by half - about 8 - 10 minutes.

4. Add butter pieces, swirling the pan so that the butter melts creamily into the sauce.

5. Strain the sauce through a sieve into a smaller saucepan, and season to taste with salt and pepper.

Keep warm over low heat. use over fois gras.