Shallot-Garlic Vinaigrette

Name: Shallot-Garlic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: 1 large very finely diced (rinsed) Shallot; 2 Tbsp + 1 tsp aged (35 ml) Sherry Vinegar; 1 Tbsp warm (15 ml) Water; 1 cup (240 ml) Olive Oil; 1 1/2 tsp (7.5 ml) Honey; 1 1/2 tsp (7.5 ml) Dijon Mustard; 1 1/2 tsp (7.5 ml) Grain Mustard; ~1/2 tsp chopped leaves (0.5 g) Thyme; 1 clove finely grated Garlic; 1 tsp kosher (6 g) Salt; 1/2 tsp (1 g) Pepper

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

DRESSING · TENDER GREENS, FARRO & ROAST CHICKEN

A dressing for tender greens, farro & roast chicken.

Via Carota's house dressing for greens, farro, chicken.

On the jar

SHERRY-SHALL

Method: shake
Yield: about 1¼ cups
Ingredients: 11
Jar batch: 0.9× recipe

Add to a jar

Ratio

OLIVE OIL 240 mlSHERRY VINEGAR 35 mlWATER 15 ml

Ingredients

Shallot1 large very finely diced (rinsed)
Sherry Vinegar2 Tbsp + 1 tsp aged (35 ml)
Water1 Tbsp warm (15 ml)
Olive Oil1 cup (240 ml)
Honey1 1/2 tsp (7.5 ml)
Dijon Mustard1 1/2 tsp (7.5 ml)
Grain Mustard1 1/2 tsp (7.5 ml)
Thyme~1/2 tsp chopped leaves (0.5 g)
Garlic1 clove finely grated
Salt1 tsp kosher (6 g)
Pepper1/2 tsp (1 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, WATER.
Add by count: ¾ SHALLOT.
Season to finish: THYME (about ½ tsp), GARLIC (1 clove), SALT (about 1 tsp), PEPPER (about ½ tsp), HONEY (about 1½ tsp), DIJON (about 1½ tsp).
Cap the jar and shake until emulsified.

Get Shallot-Garlic Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 11 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 3 stars · 2 national awards

Shallot-Garlic Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
Shallot-Garlic-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHALLOT
Lemon-White Balsamic Vinaigrette★ STARRED KITCHENOn the jar: LEMONWHITE
Balsamic Vinaigrette★ STARRED KITCHENOn the jar: LEDGER

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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.

Originally published as House Dressing (Via Carota / Nosrat).

Adapted from a Jody Williams & Rita Sodi (Via Carota) recipe (Via Carota via Samin Nosrat Good Things / NYT Cooking).

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 0.9× 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 Via Carota via Samin Nosrat Good Things / NYT Cooking (published as “House Dressing (Via Carota / Nosrat)”). 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.

Add to a jar