Red Onion-Caper Vinaigrette

Name: Red Onion-Caper Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp white wine vinegar (30 ml) White Wine Vinegar; 2 Tbsp drained capers (30 ml) Capers; 1 Tbsp Dijon (15 ml) Dijon Mustard; 2 tsp chopped tarragon or dill (10 ml) Tarragon; 1 garlic clove very finely chopped Garlic; ½ small red onion finely chopped Red Onion; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; ¼ cup + 2 Tbsp EVOO (90 ml) Olive Oil

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

DRESSING · ASPARAGUS SALADS

In the published recipe, this is the dressing for asparagus salad.

A bright dressing for salads and vegetables.

On the jar

RED

Method: shake
Yield: about ½ cup
Ingredients: 9
Jar batch: 1.65× recipe

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Ratio

OLIVE OIL 90 mlW.WINE VINEGAR 30 mlDIJON 15 ml

Ingredients

White Wine Vinegar2 Tbsp white wine vinegar (30 ml)
Capers2 Tbsp drained capers (30 ml)
Dijon Mustard1 Tbsp Dijon (15 ml)
Tarragon2 tsp chopped tarragon or dill (10 ml)
Garlic1 garlic clove very finely chopped
Red Onion½ small red onion finely chopped
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Olive Oil¼ cup + 2 Tbsp EVOO (90 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR, DIJON.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¾ RED ONION.
Season to finish: TARRAGON (about 1½ Tbsp), GARLIC (1½ cloves), 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. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 7 stars · 3 national awards

Red Onion-Caper VinaigretteNATIONAL AWARD WINNEROn the jar: RED
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON

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Provenance

Gary Danko. American / Californian. Cited awards include: James Beard Best Chef: California; Relais property.

Originally published as Red Onion–Caper Vinaigrette.

Adapted from a Gary Danko recipe (Gary Danko / Food & Wine).

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 1.65× 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 Gary Danko / Food & Wine (published as “Red Onion–Caper 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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