Garlic-Shallot Vinaigrette

Name: Garlic-Shallot Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 1 clove finely minced Garlic; 1 small finely minced Shallot; 1 Tbsp (15 ml) Sherry Vinegar; 1 tsp (5 ml) Dijon Mustard; juice of 1/2 lemon (22.5 ml) Lemon Juice; 4 Tbsp (60 ml) Olive Oil; 1/2 tsp sea (3 g) Salt; 1/4 tsp (0.5 g) Pepper; 1 Tbsp chopped tender herbs (4 g) Herbs

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

DRESSING · SUMMER SALADS

A dressing for summer salads.

Dominique Crenn's classic vinaigrette for summer salads.

On the jar

SHERRY-SHALL

Method: shake
Yield: about ½ cup
Ingredients: 9
Jar batch: 2.5× recipe

Add to a jar

Ratio

OLIVE OIL 60 mlLEMON JUICE 23 mlSHERRY VINEGAR 15 mlDIJON 5 ml

Ingredients

Garlic1 clove finely minced
Shallot1 small finely minced
Sherry Vinegar1 Tbsp (15 ml)
Dijon Mustard1 tsp (5 ml)
Lemon Juicejuice of 1/2 lemon (22.5 ml)
Olive Oil4 Tbsp (60 ml)
Salt1/2 tsp sea (3 g)
Pepper1/4 tsp (0.5 g)
Herbs1 Tbsp chopped tender herbs (4 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, SHERRY VINEGAR, DIJON.
Add by count: 2½ CLOVES GARLIC, 2½ SHALLOTS, ¼ BUNCH HERBS.
Season to finish: SALT (about 1 tsp), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

Get Garlic-Shallot Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 9 stars · 2 national awards

Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: SHERRY-SHALL
Shallot Sherry Vinaigrette★★★ KITCHENOn the jar: SHERRY-SHALL
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.

Originally published as Classique Vinaigrette (Belmond).

Adapted from a Dominique Crenn recipe (Belmond / Dominique Crenn).

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 2.5× 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 Belmond / Dominique Crenn (published as “Classique Vinaigrette (Belmond)”). 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.

Add to a jar