shake · vinaigrette
★★★ KITCHENPrep 5 minBalsamic Vinaigrette
Independent adaptation of a publicly published Frédéric Anton recipe. Not affiliated with, sponsored by, or endorsed by Frédéric Anton.
DRESSING · SALADS & ROASTED VEGETABLES
A dressing for salads & roasted vegetables.
Frédéric Anton's smooth balsamic vinaigrette.
Ratio
Ingredients
- Olive Oil1 cup + 1/4 cup olive oil (300 ml)
- Balsamic20 tsp balsamic vinegar (100 ml)
- Dijon Mustardabout 1½ Tbsp (19 ml)
- Saltto taste
- Pepperto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC, DIJON.
- Season to finish: SALT (about ¼ tsp), PEPPER (a pinch).
- Cap the jar and shake until emulsified.
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Provenance
Meilleur Ouvrier de France and chef of the three-Michelin-star Le Pré Catelan in the Bois de Boulogne; trained under Joël Robuchon.
Originally published as Vinaigrette Balsamique.
More from this kitchenFAQ
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 0.6× 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 Académie du Goût / Frédéric Anton (published as “Vinaigrette Balsamique”). 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.