shake · vinaigrette
★ STARRED KITCHENPrep 5 minStonehouse White Balsamic
Independent adaptation of a publicly published Michael White recipe. Not affiliated with, sponsored by, or endorsed by Michael White.
White Balsamic from a starred kitchen & national award winner.
Ratio
Ingredients
- White Balsamic — 2 Tbsp white balsamic vinegar (30 ml)
- Dijon Mustard — 1 Tbsp Dijon mustard (15 ml)
- Olive Oil — 1/4 cup of olive oil (60 ml)
- Salt — Salt (2 g)
- Pepper — Freshly ground black pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): White Balsamic, Dijon Mustard, Olive Oil.
- Add finishing notes: Salt, 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.
3 kitchens · 3 stars · 4 national awards
- Stonehouse White Balsamic★ STARRED KITCHEN
- Brooklyn Oregano★ STARRED KITCHEN
- Counter ChampagneNATIONAL AWARD WINNER
- Service AnchovyNATIONAL AWARD WINNER
First run is small.
Leave an email and we’ll hold a jar with this recipe on it.
Provenance
Michael White works in Modern Italian / seafood at Marea; credentials include Michelin 2* (Marea, New York; historical); James Beard Best New Restaurant 2010 (Marea).
Originally published as White Balsamic 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 Michael White / James Beard Foundation (Insalata Cruda) (published as “White Balsamic Vinaigrette”). Full citation lives in Provenance.