shake · vinaigrette
★ STARRED KITCHENPrep 5 minGlasscrest Lemon-Champagne
Independent adaptation of a publicly published Nancy Silverton recipe. Not affiliated with, sponsored by, or endorsed by Nancy Silverton.
Lemon-Champagne from a starred kitchen & national award winner.
Ratio
Ingredients
- Shallot — 1 small shallot, minced
- Lemon Juice — 1/4 cup fresh lemon juice (60 ml)
- Champagne — 1 Tbsp Champagne vinegar (15 ml)
- Olive Oil — 1/2 cup extra-virgin olive oil (120 ml)
- Salt — Kosher salt (2 g)
- Pepper — Freshly ground pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Champagne, Olive Oil.
- Add finishing notes: Shallot, 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.
1 kitchen · 1 star · 1 national award
- Glasscrest Lemon-Champagne★ STARRED KITCHEN
- Brooklyn Oregano★ STARRED KITCHEN
- Sherry Mustard Vinaigrette★ STARRED KITCHEN
- Glasswell Garlic-Parmesan★ STARRED KITCHEN
First run is small.
Leave an email and we’ll hold a jar with this recipe on it.
Provenance
Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.
Originally published as Lemon-Champagne 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 Nancy Silverton / Food & Wine (Mozza Cookbook reprint) (published as “Lemon-Champagne Vinaigrette”). Full citation lives in Provenance.