From Traci Des Jardins's kitchen · Jardinière, San Francisco
shake · vinaigrette
NATIONAL AWARD WINNERDes Jardins Mustard Vinaigrette
From an award-winning kitchen
Ratio
DIJON 30SHERRY VIN 45OLIVE OIL 120
Ingredients
- DIJON30 ml
- SHERRY VIN45 ml
- SHALLOT10 g
- OLIVE OIL120 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): DIJON, SHERRY VIN, OLIVE OIL.
- Add finishing notes: SHALLOT, SALT.
- Cap the jar and shake until emulsified.
Provenance
California chef with Mexican influences; James Beard Best Chef: California and Rising Star. Formerly Jardinière in San Francisco; later Public House and The Commissary projects.
Originally published as Des Jardins Mustard 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 Traci Des Jardins California vinaigrette (published as “Des Jardins Mustard Vinaigrette”). Full citation lives in Provenance.