From Tom Colicchio's kitchen · Craft, New York
shake · vinaigrette
★ STARRED KITCHENColicchio Mustard Vinaigrette
From an award-winning kitchen
Ratio
DIJON 30RED WINE VIN 45OLIVE OIL 120
Ingredients
- DIJON30 ml
- RED WINE VIN45 ml
- SHALLOT10 g
- OLIVE OIL120 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, OLIVE OIL.
- Add finishing notes: SHALLOT, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
New American chef and Craft founder; James Beard Outstanding Chef with historical Michelin association in New York.
Originally published as Colicchio Mustard 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 Craft everyday vinaigrette (published as “Colicchio Mustard Vinaigrette”). Full citation lives in Provenance.