shake · vinaigrette
★★★ KITCHENPrep 5 minCanal Vinaigrette
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Alain Ducasse's Canal Vinaigrette, from the published recipe.
Ratio
Ingredients
- Shallot — 1
- Grapeseed Oil — 10 cl (100 ml)
- Red Wine Vinegar — 5 cl vieux vinaigre de vin (50 ml)
- Chervil — 1/2 bouquet (10 g)
- Parsley — 1/2 bouquet plat (15 g)
- Salt — to taste
- Pepper — to taste
Method
- Pour to the lines in order (bottom → top): Grapeseed Oil, Red Wine Vinegar.
- Add finishing notes: Shallot, Chervil, Parsley, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Sauce Vinaigrette.
More from this kitchenFAQ
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?
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 Alain Ducasse Grand Livre de Cuisine Bistrot / Académie du Goût (published as “Sauce Vinaigrette”). Full citation lives in Provenance.