Three-Vinegar Mustard Vinaigrette

Name: Three-Vinegar Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp minced shallots (15 ml) Shallot; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 1 Tbsp sherry vinegar (15 ml) Sherry Vinegar; 1 Tbsp balsamic vinegar (15 ml) Balsamic; 1 small garlic clove, crushed/chopped Garlic; 1½ tsp Dijon (7.5 ml) Dijon Mustard; ¼ tsp dried thyme (1.25 ml) Thyme; ¼ tsp dried marjoram (1.25 ml) Marjoram; ½ tsp sugar (2.5 ml) Sugar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; ¾ cup EVOO (180 ml) Olive Oil

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

DRESSING · ASPARAGUS & FARM EGGS

In the published recipe, this is the dressing for asparagus & farm eggs.

Frank Stitt's three-vinegar vinaigrette.

On the jar

THREE-VINEGA

Method: shake
Yield: about 1 cup
Ingredients: 12
Jar batch: 1.15× recipe

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Ratio

OLIVE OIL 180 mlRED WINE VIN 15 mlSHERRY VINEGAR 15 mlBALSAMIC 15 ml

Ingredients

Shallot1 Tbsp minced shallots (15 ml)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Sherry Vinegar1 Tbsp sherry vinegar (15 ml)
Balsamic1 Tbsp balsamic vinegar (15 ml)
Garlic1 small garlic clove, crushed/chopped
Dijon Mustard1½ tsp Dijon (7.5 ml)
Thyme¼ tsp dried thyme (1.25 ml)
Marjoram¼ tsp dried marjoram (1.25 ml)
Sugar½ tsp sugar (2.5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Olive Oil¾ cup EVOO (180 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, SHERRY VINEGAR, BALSAMIC.
Add by count: ¼ SHALLOT.
Season to finish: GARLIC (1 clove), THYME (about ½ tsp), MARJORAM (about ½ tsp), SUGAR (about ½ tsp), 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. 12 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 2 national awards

Three-Vinegar Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: THREE-VINEGA
Maple-Caper VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLECAPER
Truffle Balsamic Vinaigrette★★★ KITCHENOn the jar: TRUFFLE-BALS
Shallot-Thyme VinaigretteNATIONAL AWARD WINNEROn the jar: HOUSE VINA

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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).

Adapted from a Frank Stitt recipe (Frank Stitt / Draper James blog (asparagus farm-egg)).

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 1.15× 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 / Draper James blog (asparagus farm-egg) (published as “Three-Vinegar Mustard 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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