From Matt Adler's kitchen · Matt Adler kitchen, _pending
shake · vinaigrette
★ STARRED KITCHENLemon–White Balsamic Vinaigrette
From an award-winning kitchen
Ratio
LEMON JUICE 50W.BALSAMIC 25VEG OIL 98OLIVE OIL 42
Ingredients
- LEMON JUICE50 ml
- W.BALSAMIC25 ml
- VEG OIL97.8 ml
- OLIVE OIL41.8 ml
- SALT3 g
- SUGAR1 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, W.BALSAMIC, VEG OIL, OLIVE OIL.
- Add finishing notes: SALT, SUGAR.
- Cap the jar and shake until emulsified.
Provenance
Matt Adler is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin Guide (Cucina Morini); James Beard Best Chef: Mid-Atlantic semifinalist.
Originally published as Lemon–White Balsamic 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 Matt Adler / StarChefs Cucina Morini (published as “Lemon–White Balsamic Vinaigrette”). Full citation lives in Provenance.