Garlic-Parmesan Vinaigrette

Name: Garlic-Parmesan Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 220 ml
Cuisine: Mediterranean
Ingredients: 60 ml Shallot; 30 ml Lemon Zest; 60 ml Lemon Juice; 15 ml Champagne; 6 g Salt; 1 g Pepper; 120 ml Olive Oil; 35 g Parmesan; 5 ml Garlic

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

Garlic-Parmesan from a starred kitchen & national award winner.

Ratio

Shallot 60 mlLemon Zest 30 mlLemon Juice 60 mlChampagne 15 mlOlive Oil 120 mlGarlic 5 ml

Ingredients

Shallot — 60 ml
Lemon Zest — 30 ml
Lemon Juice — 60 ml
Champagne — 15 ml
Salt — 6 g
Pepper — 1 g
Olive Oil — 120 ml
Parmesan — 35 g
Garlic — 5 ml

Method

Pour to the lines in order (bottom → top): Shallot, Lemon Zest, Lemon Juice, Champagne, Olive Oil, Garlic.
Add finishing notes: Salt, Pepper, Parmesan.
Cap the jar and shake until emulsified.

Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Food & Wine (Baby Romaine)).

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 Nancy Silverton / Food & Wine (Baby Romaine) (published as “Garlic-Parmesan Vinaigrette”). Full citation lives in Provenance.

Add to a jar