Simple Vinaigrette

Name: Simple Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 1 small shallot minced (~2 Tbsp) (30 ml) Shallot; 1 small clove garlic minced (~1/2 tsp) Garlic; 2 tsp Dijon (10 ml) Dijon Mustard; 3 Tbsp white wine vinegar (45 ml) White Wine Vinegar; 1 Tbsp water (15 ml) Water; 3/4 cup EVOO (180 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · GREEN SALADS & EVERYDAY VEGETABLES

A dressing for green salads & everyday vegetables.

Kenji López-Alt's simple vinaigrette for everyday salads.

On the jar

SIMPLE

Method: shake
Yield: about 1 cup
Ingredients: 8

Add to a jar

Ratio

OLIVE OIL 180 mlW.WINE VINEGAR 45 mlWATER 15 mlDIJON 10 ml

Ingredients

Shallot1 small shallot minced (~2 Tbsp) (30 ml)
Garlic1 small clove garlic minced (~1/2 tsp)
Dijon Mustard2 tsp Dijon (10 ml)
White Wine Vinegar3 Tbsp white wine vinegar (45 ml)
Water1 Tbsp water (15 ml)
Olive Oil3/4 cup EVOO (180 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR, WATER, DIJON.
Add by count: ½ SHALLOT.
Season to finish: GARLIC (1 clove), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

Get Simple Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 2 national awards

Simple VinaigretteNATIONAL AWARD WINNEROn the jar: SIMPLE
Walnut VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Soy-Balsamic VinaigretteNATIONAL AWARD WINNEROn the jar: SOY-BALSAMIC
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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).

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

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). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 J. Kenji López-Alt / Serious Eats (published as “Simple 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.

Add to a jar