A TASTE OF JACQUES AT HOME

Jacques Vinaigrette 12oz

RECIPE:

½ cup extra-virgin olive oil

3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)

1 tablespoon Dijon mustard

1 tablespoon maple syrup or honey

2 medium cloves garlic, pressed or minced

¼ teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

Cost: $15.00

Jacques Signature Vinaigrette 16 oz.

RECIPE:

½ cup extra-virgin olive oil

3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)

1 tablespoon Dijon mustard

1 tablespoon maple syrup or honey

2 medium cloves garlic, pressed or minced

¼ teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

Cost: $20.00

Jacques Signature Peppercorn Sauce

RECIPE:

1/3 cup (85 ml) brandy or cognac (or marsala)

3/4 cup (185 ml) beef broth/stock, low sodium

1/2 cup (125 ml) cream, heavy/thickened

2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained)

Cost: $15.00