shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minGarlic-Dijon Vinaigrette
Independent adaptation of a publicly published James Beard recipe. Not affiliated with, sponsored by, or endorsed by James Beard.
DRESSING · GREEN SALADS
A dressing for green salads.
James Beard's garlic-dijon vinaigrette for green salads.
Ratio
Ingredients
- Olive Oil6 Tbsp fruity (90 ml)
- Red Wine Vinegar1 1/2 Tbsp (22.5 ml)
- Salt1 tsp (6 g)
- Pepper1/2 tsp (1 g)
- Garlic1 clove
- Dijon Mustardto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
- Add by count: 2½ CLOVES GARLIC.
- Season to finish: SALT (about 2½ tsp), PEPPER (about 1 tsp), DIJON (to taste).
- Cap the jar and shake until emulsified.
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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.
2 kitchens · 3 stars · 1 national award
- Garlic-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: VINAIGRETTE
- Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
- Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
- AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
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Provenance
Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.
Originally published as Vinaigrette (James Beard).
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.25× 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 James Beard Foundation recipe (published as “Vinaigrette (James Beard)”). 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.