simmer · vinaigrette
★★★ KITCHENPrep 5 minCook 15 minShallot Vinaigrette
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
DRESSING · ASPARAGUS & SPRING VEGETABLES
A dressing for asparagus & spring vegetables.
Alain Ducasse's shallot vinaigrette for asparagus.
Ratio
Ingredients
- Shallotabout 2½ shallots (100 g)
- Sherry Vinegar20 tsp Sherry Vin (100 ml)
- Olive Oil20 tsp olive oil (100 ml)
Method
- Pour to the lines in order (bottom → top): SHERRY VINEGAR, OLIVE OIL.
- Add by count: 4½ SHALLOTS.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.
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3 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, cold shake, then the pan; same ratio every time.
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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 Vinaigrette Échalote.
More from this kitchenFAQ
Can this go in a shake jar?
Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Académie du Goût / Alain Ducasse (published as “Vinaigrette Échalote”). Full citation lives in Provenance.