shake · vinaigrette
★★★ KITCHENPrep 5 minDijon Vinaigrette
Independent adaptation of a publicly published Eric Ripert recipe. Not affiliated with, sponsored by, or endorsed by Eric Ripert.
DRESSING · GREENS & FISH SALADS
A dressing for greens & fish salads.
Eric Ripert's Dijon vinaigrette for greens, fish salads.
Ratio
Ingredients
- Dijon Mustard1/2 tsp (2.5 ml)
- Salt1/4 tsp fine sea (1.5 g)
- White Pepperpinch (0.2 g)
- Sherry Vinegar4 1/2 tsp (22.5 ml)
- Olive Oil4 1/2 Tbsp EVOO (67.5 ml)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR.
- Season to finish: SALT (about ¾ tsp), WHITE PEPPER (about ¼ tsp), DIJON (about 1½ tsp).
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.
1 kitchen · 3 stars · 1 national award
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Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
More from this kitchenFAQ
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 2.85× 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 Eric Ripert / Le Bernardin (New York Magazine) (published as “Dijon 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.