Currant Vinaigrette

Name: Currant Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 1/2 cup Beaujolais (120 ml) Red Wine; 2 tbsp dried currants (30 ml) Currants; 1/4 cup vermouth vinegar or red wine vinegar (60 ml) Red Wine Vinegar; 1 tbsp minced shallot (15 ml) Shallot; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil; kosher salt, to taste Salt; freshly ground black pepper, to taste Pepper

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

DRESSING · MACHE & CELERY ROOT

A dressing for mache & celery root. The same recipe pairs it with Beaujolais BBQ Sauce, the bbq sauce.

Rucker's currant vinaigrette.

On the jar

CURRANT

Method: simmer
Yield: about 1 cup
Ingredients: 7
Jar batch: 0.8× recipe

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Ratio

RED WINE 120 mlOLIVE OIL 120 mlRED WINE VIN 60 ml

Ingredients

Red Wine1/2 cup Beaujolais (120 ml)
Currants2 tbsp dried currants (30 ml)
Red Wine Vinegar1/4 cup vermouth vinegar or red wine vinegar (60 ml)
Shallot1 tbsp minced shallot (15 ml)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)
Saltkosher salt, to taste
Pepperfreshly ground black pepper, to taste

Method

Pour to the lines in order (bottom → top): RED WINE, OLIVE OIL, RED WINE VIN.
Shake-to-line (dashed marks): add CURRANTS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SHALLOT (¼ shallot), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

4 kitchens · 3 stars · 4 national awards

Currant VinaigretteNATIONAL AWARD WINNEROn the jar: CURRANT
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Gabriel Rucker works in Pacific Northwest / Le Pigeon; credentials include James Beard Rising Star Chef 2011; James Beard Best Chef: Northwest 2013.

Adapted from a Gabriel Rucker recipe (Gabriel Rucker / Portland Monthly (Le Pigeon cookbook excerpt, Ten Speed Press)).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× 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 Gabriel Rucker / Portland Monthly (Le Pigeon cookbook excerpt, Ten Speed Press) (published as “Currant Vinaigrette”). Full citation lives in Provenance.

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