From Julia Child's kitchen · Independent / cookbook & television (WGBH), Cambridge
shake · vinaigrette
NATIONAL AWARD WINNERJulia Child Basic Vinaigrette
From an award-winning kitchen
Ratio
DIJON 3WINE VIN 15OLIVE OIL 53
Ingredients
- DIJON2.5 ml
- SALT1.5 g
- PEPPER0.3 g
- WINE VIN15 ml
- OLIVE OIL52.5 ml
Method
- Pour to the lines in order (bottom → top): DIJON, WINE VIN, OLIVE OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
American teacher of French technique; Mastering the Art of French Cooking and The French Chef on WGBH. James Beard Cookbook Hall of Fame and Lifetime Achievement; Cambridge kitchen preserved at Smithsonian.
Originally published as Julia Child Basic Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Mastering the Art of French Cooking reprints (published as “Julia Child Basic Vinaigrette”). Full citation lives in Provenance.