Balsamic-Bouillon Vinaigrette

Name: Balsamic-Bouillon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (45 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp bouillon (15 ml) Bouillon; ¼ tsp (1 ml) Hot Mustard; 1/8 cup olive oil (30 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 1 tsp balsamic vinegar (5 ml) Balsamic

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

DRESSING · CHARTREUSE OR GREEN SALADS

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

A bright dressing for salads and vegetables.

On the jar

BALSAMICBOUI

Method: shake
Yield: about ¼ cup
Ingredients: 6
Jar batch: 5.5× recipe

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Ratio

OLIVE OIL 30 mlBALSAMIC 5 ml

Ingredients

Bouillon1 Tbsp bouillon (15 ml)
Hot Mustard¼ tsp (1 ml)
Olive Oil1/8 cup olive oil (30 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Balsamic1 tsp balsamic vinegar (5 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC.
Shake-to-line (dashed marks): add BOUILLON. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: HOT MUSTARD (to taste), 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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 6 stars · 2 national awards

Balsamic-Bouillon Vinaigrette★★★ KITCHENOn the jar: BALSAMICBOUI
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

Georges Blanc. French / Lyonnaise. Cited awards include: Michelin 3* (Georges Blanc, Vonnas); Village Blanc hotels.

Originally published as Balsamic–Bouillon Vinaigrette.

Adapted from a Georges Blanc recipe (Georges Blanc / Donat Gut (Village Blanc / SIA ICP desk)).

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 5.5× 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 Georges Blanc / Donat Gut (Village Blanc / SIA ICP desk) (published as “Balsamic–Bouillon 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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