Simple Jar Vinaigrette

Name: Simple Jar Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (130 ml)
Cuisine: American
Ingredients: 6 Tbsp olive oil (90 ml) Olive Oil; 2 Tbsp red wine vinegar (30 ml) Red Wine Vinegar; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 whole clove garlic, peeled and smashed Garlic; 1/2 tsp kosher salt (2.5 ml) Salt

Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.

Simple Jar from a national-award-winning chef.

Ratio

Olive Oil 90 mlRed Wine Vinegar 30 mlDijon Mustard 5 mlSalt 3 ml

Ingredients

Olive Oil — 6 Tbsp olive oil (90 ml)
Red Wine Vinegar — 2 Tbsp red wine vinegar (30 ml)
Dijon Mustard — 1 tsp Dijon mustard (5 ml)
Garlic — 1 whole clove garlic, peeled and smashed
Salt — 1/2 tsp kosher salt (2.5 ml)

Method

Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, Dijon Mustard, Salt.
Add finishing notes: Garlic, Salt.
Cap the jar and shake until emulsified.

Provenance

Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.

Adapted from a Hugh Acheson recipe (Hugh Acheson / Vidalia Onion Committee (early summer salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hugh Acheson / Vidalia Onion Committee (early summer salad) (published as “Simple Jar Vinaigrette”). Full citation lives in Provenance.

Add to a jar