On the jar: Alpine Herb Vinaigrette
blend · vinaigrette
★★★ KITCHENPrep 10 minHerb Vinaigrette
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
Deep-green Alpine herbs blended into a glossy vinaigrette.
Ratio
Ingredients
- Dill — 75 g
- Tarragon — 25 g
- White Balsamic — 95.24 ml
- Water — 100 ml
- Sugar — 20 g
- Salt — 5 g
- Sunflower Oil — 217.39 ml
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
Originally published as Kräutervinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from GaultMillau Schweiz / Atelier Caminada (published as “Kräutervinaigrette”). Full citation lives in Provenance.