Shallot-Dijon Vinaigrette

Name: Shallot-Dijon Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1/4 cup red wine vinegar or aged sherry vinegar (60 ml) Red Wine Vinegar; 2 Tbsp balsamic vinegar (30 ml) Balsamic; 1 Tbsp coarsely chopped shallot (15 ml) Shallot; 2 tsp Dijon mustard (10 ml) Dijon Mustard; 1/2 tsp salt (2.5 ml) Salt; freshly ground black pepper to taste Pepper; 3/4 cup mild extra-virgin olive oil (180 ml) Olive Oil

Independent adaptation of a publicly published Jerry Traunfeld recipe. Not affiliated with, sponsored by, or endorsed by Jerry Traunfeld.

DRESSING · HERB SALADS & BITTER GREENS

A dressing for herb salads & bitter greens.

Jerry Traunfeld's shallot-Dijon vinaigrette for herb salads.

On the jar

DIJON

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 60 mlBalsamic 30 mlShallot 15 mlDijon Mustard 10 mlSalt 3 mlOlive Oil 180 ml

Ingredients

Red Wine Vinegar1/4 cup red wine vinegar or aged sherry vinegar (60 ml)
Balsamic2 Tbsp balsamic vinegar (30 ml)
Shallot1 Tbsp coarsely chopped shallot (15 ml)
Dijon Mustard2 tsp Dijon mustard (10 ml)
Salt1/2 tsp salt (2.5 ml)
Pepperfreshly ground black pepper to taste
Olive Oil3/4 cup mild extra-virgin olive oil (180 ml)

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

Shallot-Dijon 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 · 10 stars · 3 national awards

Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jerry Traunfeld works in Pacific Northwest / herb-driven at The Herbfarm; credentials include James Beard Best Chef: Northwest/Hawaii 2000 (The Herbfarm).

Originally published as Herbfarm Vinaigrette.

Adapted from a Jerry Traunfeld recipe (Jerry Traunfeld / Epicurious (The Herbfarm Cookbook)).

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 Jerry Traunfeld / Epicurious (The Herbfarm Cookbook) (published as “Herbfarm Vinaigrette”). 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.

Companion jar