From Gabrielle Hamilton's kitchen · Prune, New York
shake · vinaigrette
NATIONAL AWARD WINNERHamilton Everyday Vinaigrette
From an award-winning kitchen
Ratio
RED WINE VIN 45DIJON 5OLIVE OIL 135
Ingredients
- RED WINE VIN45 ml
- DIJON5 ml
- GARLIC5 g
- OLIVE OIL135 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, DIJON, OLIVE OIL.
- Add finishing notes: GARLIC, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
American chef of Prune in New York’s East Village (now closed); James Beard Outstanding Chef and Who's Who. French bistro cooking and the memoir Blood, Bones & Butter.
Originally published as Hamilton Everyday Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gabrielle Hamilton Prune classic (published as “Hamilton Everyday Vinaigrette”). Full citation lives in Provenance.