Sun-Dried Tomato Vinaigrette

Name: Sun-Dried Tomato Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 180 ml
Cuisine: French Classic
Ingredients: 120 ml Sun-Dried Tomato; 5 ml Lemon Zest; 45 ml Elderflower; 45 ml Olive Oil; 37.5 ml Lemon Juice; 30 ml Champagne; kosher salt, to taste Salt

Independent adaptation of a publicly published Jean-Georges Vongerichten recipe. Not affiliated with, sponsored by, or endorsed by Jean-Georges Vongerichten.

Sun-Dried Tomato from a three-star kitchen & national award winner.

Ratio

Sun-Dried Tomato 120 mlLemon Zest 5 mlElderflower 45 mlOlive Oil 45 mlLemon Juice 38 mlChampagne 30 ml

Ingredients

Sun-Dried Tomato — 120 ml
Lemon Zest — 5 ml
Elderflower — 45 ml
Olive Oil — 45 ml
Lemon Juice — 37.5 ml
Champagne — 30 ml
Salt — kosher salt, to taste

Method

Pour to the lines in order (bottom → top): Sun-Dried Tomato, Lemon Zest, Elderflower, Olive Oil, Lemon Juice, Champagne.
Add finishing notes: Salt.
Cap the jar and shake until emulsified.

Provenance

Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.

Adapted from a Jean-Georges Vongerichten recipe (Jean-Georges Vongerichten / Epicurious (Home Cooking with Jean-Georges, 2011)).

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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jean-Georges Vongerichten / Epicurious (Home Cooking with Jean-Georges, 2011) (published as “Sun-Dried Tomato Vinaigrette”). Full citation lives in Provenance.

Add to a jar