On the jar: Ironhall In A
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minIronhall in A
Independent adaptation of a publicly published Jacques Pépin recipe. Not affiliated with, sponsored by, or endorsed by Jacques Pépin.
Jacques Pépin's Ironhall In A, from the published recipe.
Ratio
Ingredients
- Garlic — 2 tsp chopped (6 g)
- Dijon Mustard — 2 Tbsp (30 ml)
- Salt — 1/2 tsp (3 g)
- Pepper — 1/4 tsp (0.5 g)
- Red Wine Vinegar — 1/4 cup wine vinegar (60 ml)
- Olive Oil — 1 cup EVOO or peanut or blend (240 ml)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil.
- Add finishing notes: Garlic, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 2 national awards
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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.
More from this kitchenFAQ
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 Jacques Pépin classic jar method (published widely) (published as “Vinaigrette in a Jar”). Full citation lives in Provenance.