PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Copperdock Simple

Independent adaptation of a publicly published J. Kenji López-Alt recipe. Not affiliated with, sponsored by, or endorsed by J. Kenji López-Alt.

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Shallot 30 ml, Garlic 3 ml, Dijon Mustard 10 ml, White Wine Vinegar 45 ml, Water 15 ml, Olive Oil 180 ml
Shallot 30 mlGarlic 3 mlDijon Mustard 10 mlWhite Wine Vinegar 45 mlWater 15 mlOlive Oil 180 ml

Ingredients

  • Shallot — 1 small shallot minced (~2 Tbsp) (30 ml)
  • Garlic — 1 small clove garlic minced (~1/2 tsp)
  • Dijon Mustard — 2 tsp Dijon (10 ml)
  • White Wine Vinegar — 3 Tbsp white wine vinegar (45 ml)
  • Water — 1 Tbsp water (15 ml)
  • Olive Oil — 3/4 cup EVOO (180 ml)
  • Salt — kosher salt (2 g)
  • Pepper — black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Shallot, Garlic, Dijon Mustard, White Wine Vinegar, Water, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

J. Kenji López-Alt is a cookbook author working in Food science / wok cookery; recognized with James Beard Book Award: Single Subject 2023 (The Wok); James Beard Book Award: General Cooking 2016 (The Food Lab).

Originally published as Simple Vinaigrette.

Adapted from a J. Kenji López-Alt recipe (J. Kenji López-Alt / Serious Eats).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from J. Kenji López-Alt / Serious Eats (published as “Simple Vinaigrette”). Full citation lives in Provenance.

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