From Karyn Tomlinson's kitchen · Nouvelle, Minneapolis
shake · vinaigrette
NATIONAL AWARD WINNERHoney Dijon Red Wine Vinaigrette
From an award-winning kitchen
Ratio
DIJON 15CANOLA OIL 240RED WINE VIN 80HONEY 15
Ingredients
- SHALLOT20 g
- DIJON15 ml
- CANOLA OIL240 ml
- RED WINE VIN80 ml
- HONEY15 ml
- SALT6 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): DIJON, CANOLA OIL, RED WINE VIN, HONEY.
- Add finishing notes: SHALLOT, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.
Originally published as Honey Dijon Red Wine 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 Karyn Tomlinson / KSTP Chef School (published as “Honey Dijon Red Wine Vinaigrette”). Full citation lives in Provenance.