From Dominique Crenn's kitchen · Atelier Crenn, San Francisco
shake · vinaigrette
★★★ KITCHENFennelstreet Sherry-Shallot
From a three-star kitchen & national award winner
Ratio
SHERRY VIN 15OLIVE OIL 60LEMON JUICE 15
Ingredients
- SHALLOT20 g
- SHERRY VIN15 ml
- OLIVE OIL60 ml
- LEMON JUICE15 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, OLIVE OIL, LEMON JUICE.
- Add finishing notes: SHALLOT, SALT.
- Cap the jar and shake until emulsified.
Provenance
French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.
Originally published as Shallot Sherry Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Dominique Crenn / MasterClass (published as “Shallot Sherry Vinaigrette”). Full citation lives in Provenance.