From Julia Child's kitchen · Independent / cookbook & television (WGBH), Cambridge
shake · vinaigrette
NATIONAL AWARD WINNERCopperrail Vinaigrette
From a national-award-winning chef
Ratio
RED WINE VIN 30OLIVE OIL 90
Ingredients
- RED WINE VIN30 ml
- DRY MUSTARD0.6 g
- SALT0.75 g
- OLIVE OIL90 ml
- SHALLOT5 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
- Add finishing notes: DRY MUSTARD, SALT, SHALLOT, 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 Sauce 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 Mastering the Art / EatingWell reprint of Child vinaigrette (published as “Sauce Vinaigrette”). Full citation lives in Provenance.