From Suzanne Goin's kitchen · A.O.C., Los Angeles
shake · vinaigrette
NATIONAL AWARD WINNERAnchovy Vinaigrette
From an award-winning kitchen
Ratio
DIJON 5RED WINE VIN 30LEMON JUICE 15OLIVE OIL 120
Ingredients
- ANCHOVY16 g
- GARLIC5 g
- DIJON5 ml
- RED WINE VIN30 ml
- LEMON JUICE15 ml
- OLIVE OIL120 ml
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, LEMON JUICE, OLIVE OIL.
- Add finishing notes: ANCHOVY, GARLIC, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
California–Mediterranean chef of A.O.C. in Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.
Originally published as Anchovy 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 Sunday Suppers at Lucques reprints (published as “Anchovy Vinaigrette”). Full citation lives in Provenance.