From Hugh Acheson's kitchen · Five & Ten, Athens
shake · vinaigrette
NATIONAL AWARD WINNERIronfield Ginger
From a national-award-winning chef
Ratio
RED WINE VIN 45DIJON 5OLIVE OIL 180
Ingredients
- RED WINE VIN45 ml
- GARLIC5 g
- DIJON5 ml
- SALT4.5 g
- PEPPER1 g
- OLIVE OIL180 ml
- GINGER20 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, DIJON, OLIVE OIL.
- Add finishing notes: GARLIC, SALT, PEPPER, GINGER.
- Cap the jar and shake until emulsified.
Provenance
Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.
Originally published as Ginger 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 Food & Wine / Hugh Acheson Basic Vinaigrette — add minced ginger (published as “Ginger Vinaigrette”). Full citation lives in Provenance.