Herb Vinaigrette

Name: Herb Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: French Classic
Ingredients: about 1½ shallots (50 g) Shallot; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1/8 cup red wine vinegar (30 ml) Red Wine Vinegar; 10 tsp olive oil (50 ml) Olive Oil; 10 tsp canola oil (50 ml) Canola Oil; about ½ bunch (10 g) Chervil; about ¼ bunch (10 g) Parsley; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; un filet d'eau Water

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

DRESSING · GREEN ASPARAGUS & SOFT-BOILED EGGS

A dressing for green asparagus & soft-boiled eggs.

Ducasse's herb vinaigrette.

On the jar

HERB

Method: shake
Yield: about ½ cup
Ingredients: 10
Jar batch: 1.95× recipe

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Ratio

OLIVE OIL 50 mlCANOLA OIL 50 mlRED WINE VIN 30 ml

Ingredients

Shallotabout 1½ shallots (50 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Red Wine Vinegar1/8 cup red wine vinegar (30 ml)
Olive Oil10 tsp olive oil (50 ml)
Canola Oil10 tsp canola oil (50 ml)
Chervilabout ½ bunch (10 g)
Parsleyabout ¼ bunch (10 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Waterun filet d'eau

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CANOLA OIL, RED WINE VIN.
Add by count: 4 SHALLOTS, 1 BUNCH CHERVIL, ¼ BUNCH PARSLEY.
Season to finish: SALT (to taste), PEPPER (to taste), WATER (to taste), DIJON (about 2 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars

Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
Mustard Vinaigrette★★★ KITCHENOn the jar: RED WINE

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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 aux Herbes (Asperges).

Adapted from a Alain Ducasse recipe (Alain Ducasse Nature Volume 2 / Académie du Goût).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.95× 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 Alain Ducasse Nature Volume 2 / Académie du Goût (published as “Vinaigrette aux Herbes (Asperges)”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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