PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Copperdock Vinaigrette

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

Julia Child's Copperdock Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 8 ml, Lemon Juice 45 ml, White Wine Vinegar 8 ml, Olive Oil 100 ml
Dijon Mustard 8 mlLemon Juice 45 mlWhite Wine Vinegar 8 mlOlive Oil 100 ml

Ingredients

  • Shallot — 1/2 Tbsp finely minced (5 g)
  • Dijon Mustard — 1/2 Tbsp (7.5 ml)
  • Salt — 1/4 tablespoon or to taste
  • Lemon Juice — juice of 1 lemon (45 ml)
  • White Wine Vinegar — 1/2 Tbsp (7.5 ml)
  • Olive Oil — 1/3 to 1/2 cup (mid 5/12 cup) (100 ml)
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Lemon Juice, White Wine Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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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 Vinaigrette (The French Chef jar).

Adapted from a Julia Child recipe (The French Chef Cookbook / GBH reprint).

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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?

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 The French Chef Cookbook / GBH reprint (published as “Vinaigrette (The French Chef jar)”). Full citation lives in Provenance.

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