From Alice Waters's kitchen · Chez Panisse, Berkeley
shake · vinaigrette
NATIONAL AWARD WINNERCinderstreet Garlic Mustard
From a national-award-winning chef
Ratio
DIJON 5RED WINE VIN 15OLIVE OIL 45
Ingredients
- DIJON5 ml
- RED WINE VIN15 ml
- GARLIC5 g
- SALTto taste
- PEPPERto taste
- OLIVE OIL45 ml
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, OLIVE OIL.
- Add finishing notes: GARLIC, 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 Garlic Mustard Jar Vinaigrette (Waters approach).
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 Chez Panisse Café Cookbook teaching (CT Post / published approach) — REMOVED if soft (published as “Garlic Mustard Jar Vinaigrette (Waters approach)”). Full citation lives in Provenance.