PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Berkeley Garlic

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

Alice Waters's Berkeley Garlic, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Olive Oil 53 ml
Red Wine Vinegar 30 mlOlive Oil 53 ml

Ingredients

  • Garlic — 1 small clove
  • Salt — 2 big pinches (1 g)
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Pepper — freshly ground (0.5 g)
  • Olive Oil — 3 to 4 Tbsp (52.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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, done. No phone propped at the stove.

1 kitchen · 0 stars · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.

Originally published as Garlic Vinaigrette.

Adapted from a Alice Waters recipe (In the Green Kitchen / NY Mag).

More from this kitchen

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?

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 In the Green Kitchen / NY Mag (published as “Garlic Vinaigrette”). Full citation lives in Provenance.

Add to a jar