From Alice Waters's kitchen · Chez Panisse, Berkeley
shake · vinaigrette
NATIONAL AWARD WINNERChez Panisse Shallot Vinaigrette
From an award-winning kitchen
Ratio
RED WINE VIN 30DIJON 3OLIVE OIL 90
Ingredients
- SHALLOT10 g
- RED WINE VIN30 ml
- DIJON2.5 ml
- OLIVE OIL90 ml
- SALT1.5 g
- PEPPER0.3 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, DIJON, OLIVE OIL.
- Add finishing notes: SHALLOT, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.
Originally published as Chez Panisse Shallot 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 Alice Waters / Chez Panisse Vegetables reprints (published as “Chez Panisse Shallot Vinaigrette”). Full citation lives in Provenance.