French Vinaigrette

Name: French Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: ¼ cup red wine vinegar (60 ml) Red Wine Vinegar; 4 tsp minced shallots (20 ml) Shallot; 2 tsp Dijon mustard (10 ml) Dijon Mustard; ½ tsp minced garlic (2.5 ml) Garlic; ½ tsp salt (2.5 ml) Salt; ¼ tsp freshly ground black pepper (1.25 ml) Pepper; ½ cup EVOO (120 ml) Olive Oil; ¼ cup vegetable oil (60 ml) Vegetable Oil

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

DRESSING · GREEN SALADS

A dressing for green salads.

Emeril Lagasse's classic French vinaigrette for green salads.

On the jar

FRENCH

Method: shake
Yield: about 1 cup
Ingredients: 8

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Ratio

OLIVE OIL 120 mlRED WINE VIN 60 mlVEGETABLE OIL 60 mlDIJON 10 ml

Ingredients

Red Wine Vinegar¼ cup red wine vinegar (60 ml)
Shallot4 tsp minced shallots (20 ml)
Dijon Mustard2 tsp Dijon mustard (10 ml)
Garlic½ tsp minced garlic (2.5 ml)
Salt½ tsp salt (2.5 ml)
Pepper¼ tsp freshly ground black pepper (1.25 ml)
Olive Oil½ cup EVOO (120 ml)
Vegetable Oil¼ cup vegetable oil (60 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, VEGETABLE OIL, DIJON.
Add by count: ¼ SHALLOT.
Season to finish: GARLIC (¼ clove), SALT (about ½ tsp), PEPPER (about ¼ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 1 national award

French VinaigretteNATIONAL AWARD WINNEROn the jar: FRENCH
Creole Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: CREOLE
Creole Honey Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: CREOLE HONEY
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Adapted from a Emeril Lagasse recipe (Emeril Lagasse / emerils.com).

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). 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 Emeril Lagasse / emerils.com (published as “French 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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