simmer · vinaigrette
★★★ KITCHENPrep 5 minCook 15 minÉchalote Confite
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Slow-confit shallots folded into a warm spring vinaigrette.
Ratio
Ingredients
- Shallot — 5 échalotes, finely chopped
- Sherry Vinegar — 10 cl, reduced with shallots ~20 min (100 ml)
- Olive Oil — 10 cl, whisked in (100 ml)
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Olive Oil.
- Add: Shallot.
- 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 to warm-to-touch before they go back in the glass.
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 cold, tip it into your pan. The jar measures; the stove finishes.
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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?
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 Académie du Goût / Alain Ducasse (published as “Vinaigrette Échalote”). Full citation lives in Provenance.