Classic Vinaigrette

Name: Classic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: about 6 Tbsp (100 ml) Olive Oil; about 6 Tbsp (100 ml) Peanut Oil; 1 scant tsp (4.5 ml) Dijon Mustard; 1 Tbsp (15 ml) Lemon Juice; 2 Tbsp (30 ml) White Wine Vinegar; to taste Salt; to taste Pepper

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

DRESSING · GREEN SALADS

In the published recipe, this is the dressing for widely reprinted ratios.

Gordon Ramsay's classic Sunday lunch vinaigrette for salads.

On the jar

CLASSIC

Method: shake
Yield: about 1 cup
Ingredients: 7
Jar batch: 1.05× recipe

Add to a jar

Ratio

OLIVE OIL 100 mlPEANUT OIL 100 mlW.WINE VINEGAR 30 mlLEMON JUICE 15 ml

Ingredients

Olive Oilabout 6 Tbsp (100 ml)
Peanut Oilabout 6 Tbsp (100 ml)
Dijon Mustard1 scant tsp (4.5 ml)
Lemon Juice1 Tbsp (15 ml)
White Wine Vinegar2 Tbsp (30 ml)
Saltto taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, PEANUT OIL, W.WINE VINEGAR, LEMON JUICE.
Season to finish: SALT (to taste), PEPPER (to taste), DIJON (about 1 tsp).
Cap the jar and shake until emulsified.

Get Classic Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 2 national awards

Classic Vinaigrette★ STARRED KITCHENOn the jar: CLASSIC
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.

Originally published as Classic Vinaigrette (Sunday Lunch).

Adapted from a recipe published by Gordon Ramsay in Gordon Ramsay Sunday Lunch (widely reprinted ratios).

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 1.05× 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 Gordon Ramsay Sunday Lunch (widely reprinted ratios) (published as “Classic Vinaigrette (Sunday Lunch)”). 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.

Add to a jar