Mapleroom Warm Herb

Name: Mapleroom Warm Herb
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp sherry vinegar (30 ml) Sherry Vinegar; fine sea salt (2 g) Salt; white pepper (0.5 g) White Pepper; 1 tsp Dijon (5 ml) Dijon Mustard; 6 Tbsp EVOO (90 ml) Olive Oil; ¼ cup mixed fresh chives, parsley, tarragon, and chervil (fines herbes) (60 ml) Mixed Herbs

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

A bright dressing for salads and vegetables.

Ratio

Sherry Vinegar 30 mlDijon Mustard 5 mlOlive Oil 90 mlMixed Herbs 60 ml

Ingredients

Sherry Vinegar — 2 Tbsp sherry vinegar (30 ml)
Salt — fine sea salt (2 g)
White Pepper — white pepper (0.5 g)
Dijon Mustard — 1 tsp Dijon (5 ml)
Olive Oil — 6 Tbsp EVOO (90 ml)
Mixed Herbs — ¼ cup mixed fresh chives, parsley, tarragon, and chervil (fines herbes) (60 ml)

Method

Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Olive Oil, Mixed Herbs.
Add finishing notes: Salt, White Pepper.
Cap the jar and shake until emulsified.

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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.

1 kitchen · 3 stars · 1 national award

Mapleroom Warm Herb★★★ KITCHEN
Citrus-Honey Tarragon Vinaigrette★★★ KITCHEN
Amberrail Dijon★★★ KITCHEN
Hot Paprika Olive Oil★★★ KITCHEN

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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.

Originally published as Warm Herb Vinaigrette.

Adapted from a Eric Ripert recipe (Eric Ripert / Epicurious (Seafood Simple)).

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 Eric Ripert / Epicurious (Seafood Simple) (published as “Warm Herb Vinaigrette”). Full citation lives in Provenance.

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