Garlic-Dijon-Red Wine Vinaigrette

Name: Garlic-Dijon-Red Wine Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (360 ml)
Cuisine: French Classic
Ingredients: 2 tsp chopped (6 g) Garlic; 2 Tbsp (30 ml) Dijon Mustard; 1/2 tsp (3 g) Salt; 1/4 tsp (0.5 g) Pepper; 1/4 cup wine vinegar (60 ml) Red Wine Vinegar; 1 cup EVOO or peanut or blend (240 ml) Olive Oil

Independent adaptation of a publicly published Jacques Pépin recipe. Not affiliated with, sponsored by, or endorsed by Jacques Pépin.

DRESSING · EVERYDAY GREEN SALADS

In the published recipe, this is the dressing for published widely.

Pépin's jar vinaigrette for everyday green salads.

On the jar

GARLIC WINE

Method: shake
Yield: about 1½ cups
Ingredients: 6
Jar batch: 0.75× recipe

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Ratio

OLIVE OIL 240 mlRED WINE VIN 60 mlDIJON 30 ml

Ingredients

Garlic2 tsp chopped (6 g)
Dijon Mustard2 Tbsp (30 ml)
Salt1/2 tsp (3 g)
Pepper1/4 tsp (0.5 g)
Red Wine Vinegar1/4 cup wine vinegar (60 ml)
Olive Oil1 cup EVOO or peanut or blend (240 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
Season to finish: GARLIC (1 clove), SALT (about ½ tsp), PEPPER (a pinch).
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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 2 national awards

Garlic-Dijon-Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC WINE
Garlic Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC DIJON
Duck-Fat Soy VinaigretteNATIONAL AWARD WINNEROn the jar: DUCK-FAT SOY
Soy-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: SOYDIJON

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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.

Adapted from a recipe published by Jacques Pépin in Jacques Pépin classic jar method (published widely).

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 0.75× 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 Jacques Pépin classic jar method (published widely) (published as “Vinaigrette in a Jar”). 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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