blend · vinaigrette
★ STARRED KITCHENPrep 10 minRidgecourt Shallot
Independent adaptation of a publicly published Guillaume Brahimi recipe. Not affiliated with, sponsored by, or endorsed by Guillaume Brahimi.
From a starred kitchen.
Ratio
Ingredients
- Shallot — 50 g eschallot
- Red Wine Vinegar — 50 ml red wine vinegar
- Olive Oil — 150 ml EVOO
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ridgecourt Shallot wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 7 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Guillaume Brahimi. French-Australian. Cited awards include: Multi-hat Guillaume at Bennelong / Bistro Guillaume lineage; Michelin-trained (Robuchon).
Originally published as Shallot Dressing (Watercress Salad).
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Guillaume Brahimi / Wine Selectors (Barossa chicken) (published as “Shallot Dressing (Watercress Salad)”). Full citation lives in Provenance.