shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minCopperrail Vinaigrette
Independent adaptation of a publicly published Julia Child recipe. Not affiliated with, sponsored by, or endorsed by Julia Child.
Julia Child's Copperrail Vinaigrette, from the published recipe.
Ratio
Ingredients
- Red Wine Vinegar — 2 Tbsp wine vinegar (or vinegar+lemon) (30 ml)
- Dry Mustard — 1/4 tsp (0.6 g)
- Salt — 1/8 tsp (0.75 g)
- Olive Oil — 6 Tbsp EVOO and/or salad oil (90 ml)
- Shallot — 1 1/2 tsp minced (or scallion) (5 g)
- Pepper — big pinch (0.5 g)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
- Add finishing notes: Dry Mustard, Salt, Shallot, Pepper.
- 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
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 Sauce Vinaigrette.
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 Mastering the Art / EatingWell reprint of Child vinaigrette (published as “Sauce Vinaigrette”). Full citation lives in Provenance.