Lemon-Caper Fridge Vinaigrette

Name: Lemon-Caper Fridge Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: ¼ cup nonpareil capers (60 ml) Capers; 1 Tbsp of their brine (15 ml) Caper Brine; ¼ cup EVOO (60 ml) Olive Oil; 3 Tbsp coarsely chopped flat-leaf parsley (45 ml) Parsley; 2 Tbsp finely chopped shallots (30 ml) Shallot; Zest of 1 lemon Lemon Zest; 2 Tbsp lemon juice (30 ml) Lemon Juice; ¼ tsp crushed red pepper flakes (1.25 ml) Red Pepper Fla; ¼ tsp kosher salt (1.25 ml) Salt; ¼ tsp ground black pepper (1.25 ml) Pepper

Independent adaptation of a publicly published Curtis Stone recipe. Not affiliated with, sponsored by, or endorsed by Curtis Stone.

DRESSING · EVERYDAY SALADS

A dressing for everyday salads.

Curtis Stone's lemon-caper fridge vinaigrette for salads.

On the jar

LEMONCAPER

Method: shake
Yield: about 1 cup
Ingredients: 10
Jar batch: 1.85× recipe

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Ratio

OLIVE OIL 60 mlLEMON JUICE 30 mlCAPER BRINE 15 ml

Ingredients

Capers¼ cup nonpareil capers (60 ml)
Caper Brine1 Tbsp of their brine (15 ml)
Olive Oil¼ cup EVOO (60 ml)
Parsley3 Tbsp coarsely chopped flat-leaf parsley (45 ml)
Shallot2 Tbsp finely chopped shallots (30 ml)
Lemon ZestZest of 1 lemon
Lemon Juice2 Tbsp lemon juice (30 ml)
Red Pepper Fla¼ tsp crushed red pepper flakes (1.25 ml)
Salt¼ tsp kosher salt (1.25 ml)
Pepper¼ tsp ground black pepper (1.25 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 10 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, CAPER BRINE.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ½ BUNCH PARSLEY, 1 SHALLOT.
Season to finish: LEMON ZEST (about 1½ tsp), RED PEPPER FLA (about ½ tsp), SALT (about ½ tsp), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 1 national award

Lemon-Caper Fridge Vinaigrette★ STARRED KITCHENOn the jar: LEMONCAPER
Fennel Chile VinaigretteNATIONAL AWARD WINNEROn the jar: FENNEL-CHILE
Ravigote Sauce★ STARRED KITCHENOn the jar: RAVIGOTE
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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Provenance

Curtis Stone. Australian / Californian. Cited awards include: Michelin 1* (Maude / Gwen lineage).

Originally published as Lemon–Caper Fridge Vinaigrette.

Adapted from a Curtis Stone recipe (Curtis Stone / HuffPost (O Magazine)).

FAQ

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 1.85× 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 Curtis Stone / HuffPost (O Magazine) (published as “Lemon–Caper Fridge Vinaigrette”). Full citation lives in Provenance.

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