Sun Dried Tomato Vinaigrette

Name: Sun Dried Tomato Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: ½ cup (120 ml) Sun-Dried Tomato; 1 tsp grated fresh lemon zest (5 ml) Lemon Zest; 3 Tbsp elderflower cordial or simple syrup (45 ml) Elder Cordial; 3 Tbsp extra-virgin olive oil (45 ml) Olive Oil; 2 1/2 Tbsp fresh lemon juice (37.5 ml) Lemon Juice; 2 Tbsp champagne vinegar (30 ml) Champagne; kosher salt, to taste Salt

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

DRESSING · NICOISE SALAD & TUNA & HARICOTS VERTS

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

Vongerichten's sun dried tomato vinaigrette.

On the jar

SUN-DRIED

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

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Ratio

ELDER CORDIAL 45 mlOLIVE OIL 45 mlLEMON JUICE 38 mlCHAMPAGNE VIN 30 ml

Ingredients

Sun-Dried Tomato½ cup (120 ml)
Lemon Zest1 tsp grated fresh lemon zest (5 ml)
Elder Cordial3 Tbsp elderflower cordial or simple syrup (45 ml)
Olive Oil3 Tbsp extra-virgin olive oil (45 ml)
Lemon Juice2 1/2 Tbsp fresh lemon juice (37.5 ml)
Champagne2 Tbsp champagne vinegar (30 ml)
Saltkosher salt, to taste

Method

Pour to the lines in order (bottom → top): ELDER CORDIAL, OLIVE OIL, LEMON JUICE, CHAMPAGNE VIN.
Shake-to-line (dashed marks): add SUN-DRIED TOM. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: LEMON ZEST (about 1½ tsp), SALT (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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars · 1 national award

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

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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.

Originally published as Sun-Dried Tomato Vinaigrette.

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 “Sun-Dried Tomato Vinaigrette”). Full citation lives in Provenance.

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