Classic White-Wine Vinaigrette

Name: Classic White-Wine Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about ¼ cup (70 ml) White Wine Vinegar; 1 tsp (5 ml) Dijon Mustard; about ½ shallot (5 g) Shallot; 1 cup (250 ml) Olive Oil; 20 g Herbs; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · VINAGRETA; COMBINE ACID + MUSTARD + HERBS → STREAM/SHAKE OIL

In the published recipe, this is the dressing for Tasca Dubai.

A bright dressing for salads and vegetables.

On the jar

CLASSIC

Method: shake
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 70 mlDijon Mustard 5 mlOlive Oil 250 ml

Ingredients

White Wine Vinegarabout ¼ cup (70 ml)
Dijon Mustard1 tsp (5 ml)
Shallotabout ½ shallot (5 g)
Olive Oil1 cup (250 ml)
Herbs20 g
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 3.6:1, higher than 76% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is white wine vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: SHALLOT (about 1½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Classic White-Wine Vinaigrette wants a whisk and a stove. Make it from this page.

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

4 kitchens · 11 stars · 2 national awards

Emulsion Soy-Ginger★ STARRED KITCHENOn the jar: GINGER-SOY
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

José Avillez — published sauce recipes in the PantryFlex catalog. Michelin 2* (Belcanto).

Adapted from a José Avillez recipe (José Avillez / cookbook sauces chapter (Tasca Dubai)).

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 José Avillez / cookbook sauces chapter (Tasca Dubai) (published as “Classic White-Wine 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