From Wolfgang Puck's kitchen · Spago, Beverly Hills
shake · vinaigrette
★ STARRED KITCHENAmberhouse Sherry-Shallot
From a starred kitchen & national award winner
Ratio
BALSAMIC 45SHERRY VIN 15DIJON 15OLIVE OIL 120WALNUT OIL 80
Ingredients
- BALSAMIC45 ml
- SHERRY VIN15 ml
- DIJON15 ml
- SHALLOT20 g
- THYME0.5 g
- OLIVE OIL120 ml
- WALNUT OIL80 ml
- SALT1.5 g
- WHITE PEPPER0.25 g
Method
- Pour to the lines in order (bottom → top): BALSAMIC, SHERRY VIN, DIJON, OLIVE OIL, WALNUT OIL.
- Add finishing notes: SHALLOT, THYME, SALT, WHITE PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
Originally published as Spago House Dressing.
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 Wolfgang Puck Spago (Food.com reprint) (published as “Spago House Dressing”). Full citation lives in Provenance.