shake · vinaigrette
MASTER CRAFTSMANPrep 5 minTarragon Vinaigrette
Independent adaptation of a publicly published Christophe Quantin recipe. Not affiliated with, sponsored by, or endorsed by Christophe Quantin.
DRESSING · VEGETABLE MACÉDOINE & SALADS
In the published recipe, this is the dressing for macédoine.
Quantin's tarragon vinaigrette for a vegetable macédoine.
Ratio
Ingredients
- Tarragon Vinegar1 Tbsp tarragon vinegar (15 ml)
- Grapeseed Oil3 Tbsp grapeseed oil (45 ml)
- Saltabout ⅛ tsp (1 g)
- Pepperabout ¼ tsp (0.5 g)
Where it sits
One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.
Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.
The acid here is tarragon vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).
The fat here is grapeseed oil. In this category chefs also reach for olive oil (502 recipes) and canola oil (34).
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL, TARRAGON VIN.
- Season to finish: SALT (to taste), PEPPER (to taste).
- Cap the jar and shake until emulsified.
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Keep this recipe
4 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
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Provenance
Christophe Quantin. French. Cited awards include: MOF 1993.
Originally published as Vinaigrette à l’Estragon.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Christophe Quantin / France 3 Bon Appétit Bien Sûr (macédoine; re-eligible under §1 v2 2026-07-18) (published as “Vinaigrette à l’Estragon”). Full citation lives in Provenance.