PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Juniperhouse French

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Red Wine Vinegar 60 ml, Shallot 20 ml, Dijon Mustard 10 ml, Garlic 3 ml, Salt 3 ml, Pepper 1 ml, Olive Oil 120 ml, Vegetable Oil 60 ml
Red Wine Vinegar 60 mlShallot 20 mlDijon Mustard 10 mlGarlic 3 mlSalt 3 mlPepper 1 ml

Ingredients

  • Red Wine Vinegar — ¼ cup red wine vinegar (60 ml)
  • Shallot — 4 tsp minced shallots (20 ml)
  • Dijon Mustard — 2 tsp Dijon mustard (10 ml)
  • Garlic — ½ tsp minced garlic (2.5 ml)
  • Salt — ½ tsp salt (2.5 ml)
  • Pepper — ¼ tsp freshly ground black pepper (1.25 ml)
  • Olive Oil — ½ cup EVOO (120 ml)
  • Vegetable Oil — ¼ cup vegetable oil (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Shallot, Dijon Mustard, Garlic, Salt, Pepper, Olive Oil, Vegetable Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 3 stars · 1 national award

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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.

Originally published as French Vinaigrette.

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

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Emeril Lagasse / emerils.com (published as “French Vinaigrette”). Full citation lives in Provenance.

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