From Suzanne Goin's kitchen · A.O.C., Los Angeles
shake · vinaigrette
NATIONAL AWARD WINNERBalsamic-Lemon Vinaigrette
From an award-winning kitchen
Ratio
BALSAMIC 30LEMON JUICE 5OLIVE OIL 60
Ingredients
- BALSAMIC30 ml
- LEMON JUICE5 ml
- SALT1.5 g
- OLIVE OIL60 ml
Method
- Pour to the lines in order (bottom → top): BALSAMIC, LEMON JUICE, OLIVE OIL.
- Add finishing notes: SALT.
- 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 Balsamic-Lemon 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 Suzanne Goin / Food & Wine steak salad (published as “Balsamic-Lemon Vinaigrette”). Full citation lives in Provenance.