From Dominique Crenn's kitchen · Atelier Crenn, San Francisco
shake · vinaigrette
★★★ KITCHENOliveyard Sherry-Shallot
From a three-star kitchen & national award winner
Ratio
SHERRY VIN 15DIJON 5LEMON JUICE 23OLIVE OIL 60
Ingredients
- GARLIC5 g
- SHALLOT25 g
- SHERRY VIN15 ml
- DIJON5 ml
- LEMON JUICE22.5 ml
- OLIVE OIL60 ml
- SALT3 g
- PEPPER0.5 g
- HERBS4 g
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, DIJON, LEMON JUICE, OLIVE OIL.
- Add finishing notes: GARLIC, SHALLOT, SALT, PEPPER, HERBS.
- Cap the jar and shake until emulsified.
Provenance
French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.
Originally published as Classique Vinaigrette (Belmond).
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 Belmond / Dominique Crenn (published as “Classique Vinaigrette (Belmond)”). Full citation lives in Provenance.