From Gordon Ramsay's kitchen · Restaurant Gordon Ramsay, London
shake · vinaigrette
★ STARRED KITCHENAmberlane Classic
From a starred kitchen
Ratio
OLIVE OIL 100PEANUT OIL 100DIJON 5LEMON JUICE 15W.WINE VIN 30
Ingredients
- OLIVE OIL100 ml
- PEANUT OIL100 ml
- DIJON4.5 ml
- LEMON JUICE15 ml
- W.WINE VIN30 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, PEANUT OIL, DIJON, LEMON JUICE, W.WINE VIN.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.
Originally published as Classic Vinaigrette (Sunday Lunch).
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 Gordon Ramsay Sunday Lunch (widely reprinted ratios) (published as “Classic Vinaigrette (Sunday Lunch)”). Full citation lives in Provenance.