From Jacques Pépin's kitchen · Independent / cookbook & television, Madison
shake · vinaigrette
NATIONAL AWARD WINNERIronhall In A
From a national-award-winning chef
Ratio
DIJON 30RED WINE VIN 60OLIVE OIL 240
Ingredients
- GARLIC6 g
- DIJON30 ml
- SALT3 g
- PEPPER0.5 g
- RED WINE VIN60 ml
- OLIVE OIL240 ml
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, OLIVE OIL.
- Add finishing notes: GARLIC, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.
Originally published as Vinaigrette in a Jar.
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 Jacques Pépin classic jar method (published widely) (published as “Vinaigrette in a Jar”). Full citation lives in Provenance.