Vanilla Vinaigrette

Name: Vanilla Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: about ½ shallot (25 g) Shallot; 80 g Beet; 1 Tbsp vanilla (15 ml) Vanilla; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; about ⅛ tsp (1 g) Salt

Independent adaptation of a publicly published Gert de Mangeleer recipe. Not affiliated with, sponsored by, or endorsed by Gert de Mangeleer.

DRESSING · BEET & CHERRY SALAD

In the published recipe, this is the dressing for beet and cherry salad. The same recipe pairs it with Vanilla Oil, the vanilla oil.

Mangeleer's dressing for beet & cherry salad.

On the jar

VANILLA

Method: shake
Yield: about ½ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Vanilla 15 mlRed Wine Vinegar 15 ml

Ingredients

Shallotabout ½ shallot (25 g)
Beet80 g
Vanilla1 Tbsp vanilla (15 ml)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Saltabout ⅛ tsp (1 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 2 SHALLOTS.
Season to finish: VANILLA (to taste), SALT (about ½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Vanilla Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 9 stars · 2 national awards

Mosterdvinaigrette★★★ KITCHENOn the jar: MOSTERDVINAI
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Gert De Mangeleer — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hertog Jan, historical).

Originally published as Vanille-Vinaigrette.

Adapted from a Gert De Mangeleer recipe (Gert De Mangeleer / njam!).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Gert De Mangeleer / njam! (published as “Vanille-Vinaigrette”). Full citation lives in Provenance.

Companion jar