PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Champagne-Dijon Vinaigrette

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

DRESSING · NIÇOISE PLATTER & GRILLED TUNA

In the published recipe, this is the dressing for Niçoise platter.

Ina Garten's Niçoise vinaigrette for grilled tuna platter.

On the jar

NIOISE

Method
shake
Yield
about ¾ cup
Ingredients
5
Jar batch
1.3× recipe
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Ratio

Ratio by volume: OLIVE OIL 150 ml, CHAMPAGNE VIN 45 ml
OLIVE OIL 150 mlCHAMPAGNE VIN 45 ml

Ingredients

  • Champagne3 Tbsp (45 ml)
  • Dijon Mustard1/2 tsp (2.5 ml)
  • Salt1/2 tsp kosher (3 g)
  • Pepper1/4 tsp (0.5 g)
  • Olive Oil10 Tbsp (150 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, CHAMPAGNE VIN.
  2. Season to finish: SALT (about ¾ tsp), PEPPER (about ¼ tsp), DIJON (about ¾ tsp).
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

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Provenance

American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.

Originally published as Niçoise Vinaigrette.

Adapted from a Ina Garten recipe (Barefoot Contessa / Food Network).

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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 1.3× 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 Barefoot Contessa / Food Network (published as “Niçoise Vinaigrette”). 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.

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