Lemon Red Wine Vinaigrette

Name: Lemon Red Wine Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 1/4 cup fresh lemon juice (from 2 lemons) (60 ml) Lemon Juice; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 1/2 tsp Dijon mustard (2.5 ml) Dijon Mustard; 3/4 cup extra-virgin olive oil (180 ml) Olive Oil; 3/4 tsp kosher salt (of 1 1/2 tsp divided in dish) (3.75 ml) Salt; 1/8 tsp freshly ground white pepper (0.62 ml) White Pepper; pinch of cayenne pepper (0.3 g) Cayenne

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

DRESSING · LOBSTER & SCALLOPS & SQUID

In the published recipe, this is the dressing for neoclassic seafood salad.

The dressing from Portale's neoclassic seafood salad.

On the jar

LEMON

Method: shake
Yield: about 1 cup
Ingredients: 7

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Ratio

OLIVE OIL 180 mlLEMON JUICE 60 mlRED WINE VIN 15 ml

Ingredients

Lemon Juice1/4 cup fresh lemon juice (from 2 lemons) (60 ml)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Dijon Mustard1/2 tsp Dijon mustard (2.5 ml)
Olive Oil3/4 cup extra-virgin olive oil (180 ml)
Salt3/4 tsp kosher salt (of 1 1/2 tsp divided in dish) (3.75 ml)
White Pepper1/8 tsp freshly ground white pepper (0.62 ml)
Cayennepinch of cayenne pepper (0.3 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, RED WINE VIN.
Season to finish: SALT (about ¾ tsp), WHITE PEPPER (to taste), CAYENNE (a pinch), DIJON (about ½ 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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 3 national awards

Lemon Red Wine Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Fennel Chile VinaigretteNATIONAL AWARD WINNEROn the jar: FENNEL-CHILE
Chilli and Orange Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Red Wine Citrus Vinaigrette★★★ KITCHENOn the jar: RED WINE

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Provenance

Alfred Portale works in New American at Gotham Bar and Grill; credentials include James Beard Outstanding Chef 2006; Michelin 1* (Gotham Bar and Grill, New York).

Originally published as Lemon Red-Wine Vinaigrette.

Adapted from a Alfred Portale recipe (Alfred Portale / Food & Wine (neoclassic seafood salad)).

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). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Alfred Portale / Food & Wine (neoclassic seafood salad) (published as “Lemon Red-Wine Vinaigrette”). 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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