shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minGlassforge Sherry
Independent adaptation of a publicly published Dan Kluger recipe. Not affiliated with, sponsored by, or endorsed by Dan Kluger.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Shallot — 2 tbsp finely chopped shallot (20 g)
- Sherry Vinegar — 2 tbsp sherry vinegar (30 ml)
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- Sugar — 1 tsp organic sugar (4 g)
- Olive Oil — 3 tbsp extra-virgin olive oil (45 ml)
- Salt — kosher salt (2 g)
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Olive Oil.
- Add finishing notes: Shallot, Sugar, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 1 star · 2 national awards
- Glassforge SherryNATIONAL AWARD WINNER
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First run is small.
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Provenance
Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.
Originally published as Sherry Vinaigrette.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Dan Kluger / Peter Som Extra Taste (published as “Sherry Vinaigrette”). Full citation lives in Provenance.