From Daniel Boulud's kitchen · Restaurant Daniel, New York
shake · vinaigrette
★ STARRED KITCHENAmberbench Grand-Mère's
From a starred kitchen & national award winner
Ratio
DIJON 30RED WINE VIN 60OLIVE OIL 240WATER 30
Ingredients
- GARLIC15 g
- DIJON30 ml
- RED WINE VIN60 ml
- WHITE PEPPER1 g
- OLIVE OIL240 ml
- WATER30 ml
- SALT1 g
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, OLIVE OIL, WATER.
- Add finishing notes: GARLIC, WHITE PEPPER, SALT.
- Cap the jar and shake until emulsified.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Grand-mère's Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel Boulud / Food Network (Salade Niçoise) (published as “Grand-mère's Vinaigrette”). Full citation lives in Provenance.