From Wolfgang Puck's kitchen · Spago, Beverly Hills
shake · vinaigrette
★ STARRED KITCHENPacific Perfect
From a starred kitchen & national award winner
Ratio
DIJON 30HONEY 15VINEGAR 30OIL 120
Ingredients
- DIJON30 ml
- SALT3 g
- PEPPER0.5 g
- HONEY15 ml
- VINEGAR30 ml
- OIL120 ml
Method
- Pour to the lines in order (bottom → top): DIJON, HONEY, VINEGAR, OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
Originally published as Perfect Vinaigrette.
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 Food Network / Wolfgang Puck's Cooking Class (published as “Perfect Vinaigrette”). Full citation lives in Provenance.