shake · vinaigrette
★ STARRED KITCHENPrep 5 minVia Carota Cookbook Vinaigrette
Independent adaptation of a publicly published Via Carota recipe. Not affiliated with, sponsored by, or endorsed by Via Carota.
Jody Williams & Rita Sodi (Via Carota)'s Shallot-Garlic-Thyme Vinaigrette.
Ratio
Ingredients
- Shallot — 1/4 cup minced (40 g)
- Garlic — 1 clove
- Sugar — 3/4 tsp (3 g)
- Salt — 1/2 tsp (3 g)
- Thyme — 1 tsp leaves (1 g)
- Sherry Vinegar — 1/4 cup (60 ml)
- Water — 2 tsp warm (10 ml)
- Olive Oil — 3/4 cup EVOO (180 ml)
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Water, Olive Oil.
- Add finishing notes: Shallot, Garlic, Sugar, Salt, Thyme.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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Provenance
Jody Williams and Rita Sodi of Via Carota in New York’s West Village; Michelin and James Beard Outstanding Restaurant lineage. Tuscan–Roman trattoria cooking without a single ego chef name on the door.
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Via Carota cookbook / Cooks Without Borders (published as “Via Carota Cookbook Vinaigrette”). Full citation lives in Provenance.