On the jar: Échalote Confite
stove · vinaigrette
★★★ KITCHENPrep 10 minCook 15 minShallot Vinaigrette
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Slow-confit shallots folded into a warm spring vinaigrette.
Ratio
Ingredients
- Shallot — 100 g
- Sherry Vinegar — 100 ml
- Olive Oil — 100 ml
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Vinaigrette Échalote.
More from this kitchenFAQ
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Académie du Goût / Alain Ducasse (published as “Vinaigrette Échalote”). Full citation lives in Provenance.