From Alain Ducasse's kitchen · Alain Ducasse at Hotel Plaza Athénée, Paris
shake · vinaigrette
★★★ KITCHENCanal Vinaigrette
From a three-star kitchen
Ratio
GRAPESEED OIL 100RED WINE VIN 50
Ingredients
- SHALLOT30 g
- GRAPESEED OIL100 ml
- RED WINE VIN50 ml
- CHERVIL10 g
- PARSLEY15 g
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL, RED WINE VIN.
- Add finishing notes: SHALLOT, CHERVIL, PARSLEY, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Sauce 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 Alain Ducasse Grand Livre de Cuisine Bistrot / Académie du Goût (published as “Sauce Vinaigrette”). Full citation lives in Provenance.