On the jar: Lemonforge Sherry
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minSherry Vinaigrette
Independent adaptation of a publicly published Dan Kluger recipe. Not affiliated with, sponsored by, or endorsed by Dan Kluger.
Sherry from a national-award-winning chef.
Ratio
Ingredients
- Shallot — 2 tbsp finely chopped shallot (20 g)
- Sherry Vinegar — 2 tbsp sherry vinegar (30 ml)
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- Sugar — 1 tsp organic sugar (4 g)
- Olive Oil — 3 tbsp extra-virgin olive oil (45 ml)
- Salt — kosher salt (2 g)
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Olive Oil.
- Add finishing notes: Shallot, Sugar, Salt.
- Cap the jar and shake until emulsified.
Provenance
Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.
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 Dan Kluger / Peter Som Extra Taste (published as “Sherry Vinaigrette”). Full citation lives in Provenance.