From Eric Ripert's kitchen · Le Bernardin, New York
shake · vinaigrette
★★★ KITCHENAmberrail Dijon
From a three-star kitchen & national award winner
Ratio
DIJON 3SHERRY VIN 23OLIVE OIL 68
Ingredients
- DIJON2.5 ml
- SALT1.5 g
- WHITE PEPPER0.2 g
- SHERRY VIN22.5 ml
- OLIVE OIL67.5 ml
Method
- Pour to the lines in order (bottom → top): DIJON, SHERRY VIN, OLIVE OIL.
- Add finishing notes: SALT, WHITE PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Dijon 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 Eric Ripert / Le Bernardin (New York Magazine) (published as “Dijon Vinaigrette”). Full citation lives in Provenance.