Banyuls Vinaigrette

Name: Banyuls Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 3/4 tsp Dijon mustard (3.75 ml) Dijon Mustard; 2 tbsp Banyuls vinegar (or sherry) (30 ml) Banyuls Vinegar; 1 1/2 tsp red wine vinegar (7.5 ml) Red Wine Vinegar; 1 tbsp lemon juice (15 ml) Lemon Juice; 1 tbsp water (15 ml) Water; 1 1/2 tsp minced shallot (7.5 ml) Shallot; 1/2 garlic clove, crushed Garlic; 1/4 cup plus 2 tbsp grape seed oil (90 ml) Grapeseed Oil; 1/4 cup extra virgin olive oil (60 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · CHICKEN & TOMATO SALADS

In the published recipe, this is the dressing for chicken and heirloom tomato salad.

Citrin's Banyuls vinaigrette for a chicken-tomato salad.

On the jar

BANYULS

Method: shake
Yield: about ¾ cup
Ingredients: 11
Jar batch: 1.2× recipe

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Ratio

GRAPESEED OIL 90 mlOLIVE OIL 60 mlBANYULS VINEGAR 30 mlLEMON JUICE 15 mlWATER 15 ml

Ingredients

Dijon Mustard3/4 tsp Dijon mustard (3.75 ml)
Banyuls Vinegar2 tbsp Banyuls vinegar (or sherry) (30 ml)
Red Wine Vinegar1 1/2 tsp red wine vinegar (7.5 ml)
Lemon Juice1 tbsp lemon juice (15 ml)
Water1 tbsp water (15 ml)
Shallot1 1/2 tsp minced shallot (7.5 ml)
Garlic1/2 garlic clove, crushed
Grapeseed Oil1/4 cup plus 2 tbsp grape seed oil (90 ml)
Olive Oil1/4 cup extra virgin olive oil (60 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, OLIVE OIL, BANYULS VINEGAR, LEMON JUICE, WATER.
Season to finish: SHALLOT (about 2 tsp), GARLIC (½ clove), SALT (to taste), PEPPER (to taste), DIJON (about 1 tsp), RED WINE VIN (about 2 tsp).
Cap the jar and shake until emulsified.

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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 · 4 stars · 1 national award

Banyuls Vinaigrette★ STARRED KITCHENOn the jar: BANYULS
Yuzu Vinaigrette★ STARRED KITCHENOn the jar: YUZU
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

Josiah Citrin. Californian / French. Cited awards include: Michelin 1* (Citrin); 2* (Mélisse).

Adapted from a Josiah Citrin recipe (Josiah Citrin / LA Times (chicken heirloom tomato salad)).

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 1.2× 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 Josiah Citrin / LA Times (chicken heirloom tomato salad) (published as “Banyuls 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.

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