Tomato Confit Vinaigrette

Name: Tomato Confit Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 140 ml
Cuisine: French Classic
Ingredients: 109 ml Olive Oil; 40 ml Sherry Vinegar; Fleur de sel or kosher salt, to taste Salt; 0.5 g Pepper

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

Tomato Confit from a three-star kitchen & national award winner.

Ratio

Olive Oil 109 mlSherry Vinegar 40 ml

Ingredients

Olive Oil — 109 ml
Sherry Vinegar — 40 ml
Salt — Fleur de sel or kosher salt, to taste
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.

Adapted from a Dominique Crenn recipe (Dominique Crenn / MasterClass (Tomato Illuminated)).

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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dominique Crenn / MasterClass (Tomato Illuminated) (published as “Tomato Confit Vinaigrette”). Full citation lives in Provenance.

Add to a jar