From Eric Ripert's kitchen · Le Bernardin, New York
shake · vinaigrette
★★★ KITCHENRipert Miso Vinaigrette
From a cited chef
Ratio
BALSAMIC 30VEG OIL 30WATER 30
Ingredients
- MISO18 g
- BALSAMIC30 ml
- VEG OIL30 ml
- WATER30 ml
- SQUID INK5 g
Method
- Pour to the lines in order (bottom → top): BALSAMIC, VEG OIL, WATER.
- Add finishing notes: MISO, SQUID INK.
- Cap the jar and shake until emulsified.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Miso 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 Eric Ripert / Food & Wine octopus (published as “Miso Vinaigrette”). Full citation lives in Provenance.