Red Wine Citrus Vinaigrette

Name: Red Wine Citrus Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp minced shallot (15 ml) Shallot; 1/4 tsp minced fresh Thai chile (1.25 ml) Thai Chile; 3 Tbsp plus 1 tsp fresh orange juice (50 ml) Orange Juice; 2 Tbsp fresh lemon juice (30 ml) Lemon Juice; 2 Tbsp red wine vinegar (30 ml) Red Wine Vinegar; 1 Tbsp kosher salt (15 ml) Salt; 3 Tbsp plus 2 tsp extra-virgin olive oil (55 ml) Olive Oil

Independent adaptation of a publicly published Jean-Georges Vongerichten recipe. Not affiliated with, sponsored by, or endorsed by Jean-Georges Vongerichten.

DRESSING · CHICKEN SALAD & SOFT BITTER LETTUCES

In the published recipe, this is the dressing for Home Cooking with Jean-Georges, 2011.

Vongerichten's red wine citrus vinaigrette.

On the jar

RED WINE

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.45× recipe

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Ratio

OLIVE OIL 55 mlORANGE JUICE 50 mlLEMON JUICE 30 mlRED WINE VIN 30 ml

Ingredients

Shallot1 Tbsp minced shallot (15 ml)
Thai Chile1/4 tsp minced fresh Thai chile (1.25 ml)
Orange Juice3 Tbsp plus 1 tsp fresh orange juice (50 ml)
Lemon Juice2 Tbsp fresh lemon juice (30 ml)
Red Wine Vinegar2 Tbsp red wine vinegar (30 ml)
Salt1 Tbsp kosher salt (15 ml)
Olive Oil3 Tbsp plus 2 tsp extra-virgin olive oil (55 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, ORANGE JUICE, LEMON JUICE, RED WINE VIN.
Shake-to-line (dashed marks): add SHALLOT. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: THAI CHILE (¾ chile), SALT (about 2 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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars · 1 national award

Red Wine Citrus Vinaigrette★★★ KITCHENOn the jar: RED WINE
Soy-Tarragon Vinaigrette★★★ KITCHENOn the jar: SOY-TARRAGON
Mustard Dressing★★★ KITCHENOn the jar: MUSTARD
Sun Dried Tomato Vinaigrette★★★ KITCHENOn the jar: SUN-DRIED

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Provenance

Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.

Adapted from a Jean-Georges Vongerichten recipe (Jean-Georges Vongerichten / Epicurious (Home Cooking with Jean-Georges, 2011)).

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 1.45× 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 Jean-Georges Vongerichten / Epicurious (Home Cooking with Jean-Georges, 2011) (published as “Red Wine Citrus Vinaigrette”). Full citation lives in Provenance.

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