blend · vinaigrette
★★★ KITCHENPrep 10 minAlpine Herb Vinaigrette
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
Deep-green Alpine herbs blended into a glossy vinaigrette.
Ratio
Ingredients
- Dill — 75g
- Tarragon — 25g
- White Balsamic — 100g
- Water — 100g
- Sugar — 20g
- Salt — 5g
- Sunflower Oil — 200g (or green herb oil)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Alpine Herb Vinaigrette wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
Originally published as Kräutervinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 GaultMillau Schweiz / Atelier Caminada (published as “Kräutervinaigrette”). Full citation lives in Provenance.