Walnut Vinaigrette

Name: Walnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 2 oz (~1/2 cup) walnuts toasted & chopped (56.7 g) Walnuts; 3 Tbsp (45 ml) sherry vinegar Sherry Vinegar; 1 Tbsp (15 ml) water Water; 1 Tbsp Dijon (15 ml) Dijon Mustard; 1 Tbsp honey (15 ml) Honey; 1 small shallot minced (~1 Tbsp) (15 ml) Shallot; 1/2 cup (120 ml) EVOO Olive Oil; 1/4 cup (60 ml) canola Canola Oil; 1 tsp walnut oil optional (5 ml) Walnut Oil; 1/2 tsp kosher salt (2.5 ml) Salt; 1/4 tsp black pepper (1.25 ml) 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 · BITTER GREENS & ROASTED BEETS

In the published recipe, this is the dressing for Food Lab.

Kenji López-Alt's walnut vinaigrette for beet salads.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about 1¼ cups
Ingredients: 11
Jar batch: 0.8× recipe

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Ratio

OLIVE OIL 120 mlCANOLA OIL 60 mlSHERRY VINEGAR 45 mlWATER 15 mlDIJON 15 mlHONEY 15 ml

Ingredients

Walnuts2 oz (~1/2 cup) walnuts toasted & chopped (56.7 g)
Sherry Vinegar3 Tbsp (45 ml) sherry vinegar
Water1 Tbsp (15 ml) water
Dijon Mustard1 Tbsp Dijon (15 ml)
Honey1 Tbsp honey (15 ml)
Shallot1 small shallot minced (~1 Tbsp) (15 ml)
Olive Oil1/2 cup (120 ml) EVOO
Canola Oil1/4 cup (60 ml) canola
Walnut Oil1 tsp walnut oil optional (5 ml)
Salt1/2 tsp kosher salt (2.5 ml)
Pepper1/4 tsp black pepper (1.25 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CANOLA OIL, SHERRY VINEGAR, WATER, DIJON, HONEY.
Shake-to-line (dashed marks): add WALNUTS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SHALLOT (about 1 Tbsp), SALT (about ½ tsp), PEPPER (a pinch), WALNUT OIL (about ¾ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 11 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 2 national awards

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

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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).

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

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 0.8× 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 J. Kenji López-Alt / Serious Eats (Food Lab) (published as “Walnut 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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