Shallot-Thyme Vinaigrette

Name: Shallot-Thyme Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: American
Ingredients: 2 Tbsp fruity red wine vinegar (30 ml) Red Wine Vinegar; 2 Tbsp Spanish sherry vinegar (30 ml) Sherry Vinegar; 1 Tbsp honey or apple cider vinegar (15 ml) Cider Vinegar; 1 Tbsp minced shallot (15 ml) Shallot; 1 Tbsp fresh thyme leaves (15 ml) Thyme; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil

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

DRESSING · GREEN SALADS & STUFFED CHICKEN

In the published recipe, this is the dressing for Highlands Bar & Grill, October 2018.

Frank Stitt's shallot-thyme vinaigrette for green salads.

On the jar

HOUSE VINA

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 120 mlRED WINE VIN 30 mlSHERRY VINEGAR 30 mlCIDER VINEGAR 15 ml

Ingredients

Red Wine Vinegar2 Tbsp fruity red wine vinegar (30 ml)
Sherry Vinegar2 Tbsp Spanish sherry vinegar (30 ml)
Cider Vinegar1 Tbsp honey or apple cider vinegar (15 ml)
Shallot1 Tbsp minced shallot (15 ml)
Thyme1 Tbsp fresh thyme leaves (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, SHERRY VINEGAR, CIDER VINEGAR.
Add by count: ¼ SHALLOT.
Season to finish: THYME (about 1½ Tbsp), SALT (to taste), PEPPER (to taste).
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. 8 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 2 national awards

Shallot-Thyme VinaigretteNATIONAL AWARD WINNEROn the jar: HOUSE VINA
Maple-Caper VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLECAPER
Sherry VinaigretteNATIONAL AWARD WINNEROn the jar: SHERRY VINAI
Balsamic-Sherry VinaigretteNATIONAL AWARD WINNEROn the jar: BALSAMICSHER

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Provenance

Frank Stitt works in Southern / Birmingham at Highlands Bar & Grill; credentials include James Beard Best Chef: Southeast 2001; James Beard Outstanding Restaurant 2018 (Highlands Bar & Grill).

Originally published as Frank's Vinaigrette.

Adapted from a Frank Stitt recipe (Frank Stitt / Food & Wine (Highlands Bar & Grill, October 2018)).

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 1.3× 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 Frank Stitt / Food & Wine (Highlands Bar & Grill, October 2018) (published as “Frank's Vinaigrette”). Full citation lives in Provenance.

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