Fines-Herb Sherry Vinaigrette

Name: Fines-Herb Sherry Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: ¼ cup Sherry vinegar (60 ml) Sherry Vinegar; 1 tsp Dijon mustard (5 ml) Dijon Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) White Pepper; 6 Tbsp EVOO (90 ml) Olive Oil; 3–5 Tbsp canola oil (60 ml) Canola Oil; ¼ cup chopped fines herbes (10 g) Mixed Herbs

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

DRESSING · POACHED HALIBUT & SEAFOOD SALADS

In the published recipe, this is the dressing for poached halibut.

Ripert's fines-herb sherry vinaigrette for poached halibut.

On the jar

FINES-HERB

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.2× recipe

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Ratio

OLIVE OIL 90 mlSHERRY VINEGAR 60 mlCANOLA OIL 60 ml

Ingredients

Sherry Vinegar¼ cup Sherry vinegar (60 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Saltabout ¼ tsp (2 g)
White Pepperabout ¼ tsp (0.5 g)
Olive Oil6 Tbsp EVOO (90 ml)
Canola Oil3–5 Tbsp canola oil (60 ml)
Mixed Herbs¼ cup chopped fines herbes (10 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, CANOLA OIL.
Add by count: ¼ BUNCH MIXED HERBS.
Season to finish: SALT (to taste), WHITE PEPPER (to taste), DIJON (about 1 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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars · 1 national award

Fines-Herb Sherry Vinaigrette★★★ KITCHENOn the jar: FINES-HERB
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY
Warm Herb Vinaigrette★★★ KITCHENOn the jar: WARM HERB
Dijon Vinaigrette★★★ KITCHENOn the jar: DIJON

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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.

Adapted from a Eric Ripert recipe (Eric Ripert / Michelin Dining In).

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 1.2× 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 / Michelin Dining In (published as “Fines-Herb Sherry 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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