Grand-Mère's Vinaigrette

Name: Grand-Mère's Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 3 cloves sliced then mashed with salt Garlic; 2 Tbsp (30 ml) Dijon Mustard; 1/4 cup (60 ml) Red Wine Vinegar; about ½ tsp (1 g) White Pepper; 1 cup EVOO (240 ml) Olive Oil; as needed to thin Water; pinch with garlic mash (1 g) Salt

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

DRESSING · NIÇOISE & GREEN SALADS

In the published recipe, this is the dressing for salade niçoise.

Boulud's grand-mère vinaigrette for Niçoise, green salads.

On the jar

GRAND MERE'S

Method: shake
Yield: about 1¼ cups
Ingredients: 7
Jar batch: 0.75× recipe

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Ratio

OLIVE OIL 240 mlRED WINE VIN 60 mlDIJON 30 ml

Ingredients

Garlic3 cloves sliced then mashed with salt
Dijon Mustard2 Tbsp (30 ml)
Red Wine Vinegar1/4 cup (60 ml)
White Pepperabout ½ tsp (1 g)
Olive Oil1 cup EVOO (240 ml)
Wateras needed to thin
Saltpinch with garlic mash (1 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
Add by count: 2½ CLOVES GARLIC.
Season to finish: WHITE PEPPER (about ¼ tsp), WATER (to taste), SALT (a pinch).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 4 stars · 1 national award

Grand-Mère's Vinaigrette★ STARRED KITCHENOn the jar: GRAND MERE'S
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Red Wine Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

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Provenance

Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.

Originally published as Grand-mère's Vinaigrette.

Adapted from a Daniel Boulud recipe (Daniel Boulud / Food Network (Salade Niçoise)).

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 0.75× 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 Daniel Boulud / Food Network (Salade Niçoise) (published as “Grand-mère's Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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