Vinegar-Cherry Vinaigrette

Name: Vinegar-Cherry Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: 1/8 cup red wine vinegar (30 ml) Red Wine Vinegar; 1/4 cup olive oil (60 ml) Olive Oil; about ⅛ tsp (1 g) Salt; ⅛ tsp (0.3 g) White Pepper

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

DRESSING · TUNA CARPACCIO

In the published recipe, this is the dressing for tuna carpaccio.

Julien Dumas's cherry vinegar vinaigrette for tuna carpaccio.

On the jar

VINEGAR

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.85× recipe

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Ratio

OLIVE OIL 60 mlRED WINE VIN 30 ml

Ingredients

Red Wine Vinegar1/8 cup red wine vinegar (30 ml)
Olive Oil1/4 cup olive oil (60 ml)
Saltabout ⅛ tsp (1 g)
White Pepper⅛ tsp (0.3 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

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

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Season to finish: SALT (to taste), WHITE PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 4 stars · 2 national awards

Vinegar-Cherry Vinaigrette★ STARRED KITCHENOn the jar: VINEGAR
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Julien Dumas. French / seafood. Cited awards include: Michelin 1* (Zosteria).

Originally published as Vinaigrette Vinaigre de Cerise.

Adapted from a Julien Dumas recipe (Julien Dumas / Michelin Dining In).

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 2.85× 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 Julien Dumas / Michelin Dining In (published as “Vinaigrette Vinaigre de Cerise”). Full citation lives in Provenance.

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