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)
Where it sits
One of 719 vinaigrettes in the catalog, with 3 ingredients against a median of 6.
Its fat to acid ratio is 1:1, higher than 11% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.
The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and white wine vinegar (84).
The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).
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.
Get Shallot Vinaigrette + 3 more sauces like it
The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
Keep this recipe
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.
1 kitchen · 3 stars
- Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
- Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
- Mustard Vinaigrette★★★ KITCHENOn the jar: RED WINE
- Verjus Vinaigrette★★★ KITCHENOn the jar: VERJUS
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
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.