Shallot Vinaigrette

Name: Shallot Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: about 2½ shallots (100 g) Shallot; about 1 cup (217 ml) Peanut Oil; about 3 Tbsp (40 ml) Wine Vinegar; about 3 Tbsp (40 ml) Sherry Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Rémy Giraud recipe. Not affiliated with, sponsored by, or endorsed by Rémy Giraud.

DRESSING · EEL OR FISH SALADS

In the published recipe, this is the dressing for eel salad.

Giraud's shallot vinaigrette for eel salad.

On the jar

CHALOTE

Method: shake
Yield: about 1¼ cups
Ingredients: 6
Jar batch: 0.85× recipe

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Ratio

PEANUT OIL 217 mlWINE VINEGAR 40 mlSHERRY VINEGAR 40 ml

Ingredients

Shallotabout 2½ shallots (100 g)
Peanut Oilabout 1 cup (217 ml)
Wine Vinegarabout 3 Tbsp (40 ml)
Sherry Vinegarabout 3 Tbsp (40 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): PEANUT OIL, WINE VINEGAR, SHERRY VINEGAR.
Add by count: 2 SHALLOTS.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 2 national awards

Shallot Vinaigrette★ STARRED KITCHENOn the jar: CHALOTE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Rémy Giraud. French. Cited awards include: Michelin 2* historical (Domaine des Hauts de Loire, Relais).

Originally published as Vinaigrette Échalote (Peanut Oil).

Adapted from a Rémy Giraud recipe (Rémy Giraud / Gourmetpedia (Hauts de Loire eel salad)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Rémy Giraud / Gourmetpedia (Hauts de Loire eel salad) (published as “Vinaigrette Échalote (Peanut Oil)”). Full citation lives in Provenance.

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