House Vinaigrette

Name: House Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: French Classic
Ingredients: 3/4 cup red wine vinegar (180 ml) Red Wine Vinegar; 6 tbsp balsamic vinegar (90 ml) Balsamic; 6 tbsp grape-seed oil (90 ml) Grapeseed Oil; 4 tbsp lemon-flavor olive oil (60 ml) Olive Oil; 6 tbsp extra virgin olive oil (90 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · EVERYDAY GREEN SALADS

In the published recipe, this is the dressing for salad chefs roundup. The same recipe pairs it with Lime Chutney Sherry Dressing, a house vinaigrette.

Palladin's house red wine-balsamic vinaigrette.

On the jar

HOUSE VIN

Method: blend
Yield: about 2 cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 180 mlBalsamic 90 mlGrapeseed Oil 90 mlOlive Oil 60 mlOlive Oil 90 ml

Ingredients

Red Wine Vinegar3/4 cup red wine vinegar (180 ml)
Balsamic6 tbsp balsamic vinegar (90 ml)
Grapeseed Oil6 tbsp grape-seed oil (90 ml)
Olive Oil4 tbsp lemon-flavor olive oil (60 ml)
Olive Oil6 tbsp extra virgin olive oil (90 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

House Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jean-Louis Palladin — published sauce recipes in the PantryFlex catalog. Michelin 2* (La Table des Cordeliers, Condom — historical).

Originally published as Palladin House Vinaigrette.

Adapted from a Jean-Louis Palladin recipe (Jean-Louis Palladin / NYT (salad chefs roundup)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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-Louis Palladin / NYT (salad chefs roundup) (published as “Palladin House Vinaigrette”). Full citation lives in Provenance.

Companion jar