PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Tomato Vinaigrette

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

DRESSING · TOMATO SALADS & COLD FISH

A dressing for tomato salads & cold fish.

Daniel Vézina's tomato vinaigrette for tomato salads.

On the jar

TOMATO

Method
blend
Yield
about 4¼ cups
Ingredients
8

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Dijon Mustard 45 ml, Red Wine Vinegar 60 ml, Grapeseed Oil 250 ml, Tomato Paste 45 ml, Tomato 600 ml
Dijon Mustard 45 mlRed Wine Vinegar 60 mlGrapeseed Oil 250 mlTomato Paste 45 mlTomato 600 ml

Ingredients

  • Dijon Mustard45 ml (3 Tbsp) Dijon
  • Red Wine Vinegar60 ml (¼ cup) red wine vinegar
  • Egg Yolkabout 2 yolks (36 g)
  • Grapeseed Oil250 ml (1 cup) grapeseed oil
  • Tomato Paste45 ml (3 Tbsp) triple-concentrated tomato paste
  • Tomato2½ cups (600 ml)
  • Salt½ tsp (3 g)
  • Pepperabout ¼ tsp (0.5 g)

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

Tomato Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).

Originally published as Vinaigrette aux Tomates.

Adapted from a Daniel Vézina recipe (Daniel Vézina / Journal Métro).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Vézina / Journal Métro (published as “Vinaigrette aux Tomates”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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.

Companion jar