Warm Herb Vinaigrette

Name: Warm Herb Vinaigrette
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; about ¼ tsp (2 g) Salt; about ¼ tsp (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.

DRESSING · POACHED OR ROASTED FISH

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

Ripert's warm herb vinaigrette for poached halibut.

On the jar

WARM HERB

Method: shake
Yield: about ½ cup
Ingredients: 6
Jar batch: 2.05× recipe

Add to a jar

Ratio

OLIVE OIL 90 mlSHERRY VINEGAR 30 mlDIJON 5 ml

Ingredients

Sherry Vinegar2 Tbsp sherry vinegar (30 ml)
Saltabout ¼ tsp (2 g)
White Pepperabout ¼ tsp (0.5 g)
Dijon Mustard1 tsp Dijon (5 ml)
Olive Oil6 Tbsp EVOO (90 ml)
Mixed Herbs¼ cup mixed fresh chives, parsley, tarragon, and chervil (fines herbes) (60 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, DIJON.
Add by count: ½ BUNCH MIXED HERBS.
Season to finish: SALT (to taste), WHITE PEPPER (to taste).
Cap the jar and shake until emulsified.

Get Warm Herb Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars · 1 national award

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

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 / 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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.05× 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 / Epicurious (Seafood Simple) (published as “Warm Herb 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.

Add to a jar