From Julia Child's kitchen · Independent / cookbook & television (WGBH), Cambridge
shake · vinaigrette
NATIONAL AWARD WINNERCopperdock Vinaigrette
From a national-award-winning chef
Ratio
DIJON 8LEMON JUICE 45W.WINE VIN 8OLIVE OIL 100
Ingredients
- SHALLOT5 g
- DIJON7.5 ml
- SALT4.5 g
- LEMON JUICE45 ml
- W.WINE VIN7.5 ml
- OLIVE OIL100 ml
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): DIJON, LEMON JUICE, W.WINE VIN, OLIVE OIL.
- Add finishing notes: SHALLOT, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
American teacher of French technique; Mastering the Art of French Cooking and The French Chef on WGBH. James Beard Cookbook Hall of Fame and Lifetime Achievement; Cambridge kitchen preserved at Smithsonian.
Originally published as Vinaigrette (The French Chef jar).
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 The French Chef Cookbook / GBH reprint (published as “Vinaigrette (The French Chef jar)”). Full citation lives in Provenance.