From Tom Colicchio's kitchen · Craft, New York
shake · vinaigrette
★ STARRED KITCHENHerb Vinaigrette
From an award-winning kitchen
Ratio
RED WINE VIN 45DIJON 5OLIVE OIL 120
Ingredients
- SHALLOT30 g
- RED WINE VIN45 ml
- DIJON5 ml
- OLIVE OIL120 ml
- PARSLEY4 g
- CHIVES2 g
- TARRAGON2 g
- SALT3 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, DIJON, OLIVE OIL.
- Add finishing notes: SHALLOT, PARSLEY, CHIVES, TARRAGON, SALT.
- Cap the jar and shake until emulsified.
Provenance
New American chef and Craft founder; James Beard Outstanding Chef with historical Michelin association in New York.
Originally published as Herb 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 Tom Colicchio / Craft technique (published as “Herb Vinaigrette”). Full citation lives in Provenance.