PANTRYFLEX

On the jar: Riviera Dijon-Sherry

shake · vinaigrette

★★★ KITCHENPrep 5 min

Dijon Sherry Vinaigrette

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

Dijon-sherry vinaigrette from a three-star kitchen.

Ratio

Ratio by volume: Dijon Mustard 10 ml, Salt 5 ml, Red Wine Vinegar 45 ml, Sherry Vinegar 45 ml, Olive Oil 133 ml, Corn Oil 133 ml
Dijon Mustard 10 mlSalt 5 mlRed Wine Vinegar 45 mlSherry Vinegar 45 mlOlive Oil 133 mlCorn Oil 133 ml

Ingredients

  • Dijon Mustard — 2 tsp Dijon mustard (10 ml)
  • Salt — 1 tsp fine sea salt (5 ml)
  • White Pepper — 2 pinches freshly ground white pepper (0.5 g)
  • Red Wine Vinegar — 3 Tbsp red wine vinegar (45 ml)
  • Sherry Vinegar — 3 Tbsp sherry vinegar (45 ml)
  • Olive Oil — 1/2 cup plus 1 Tbsp olive oil (133 ml)
  • Corn Oil — 1/2 cup plus 1 Tbsp corn oil (133 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Salt, Red Wine Vinegar, Sherry Vinegar, Olive Oil, Corn Oil.
  2. Add finishing notes: Salt, White Pepper.
  3. 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 Le Bernardin Vinaigrette.

Adapted from a Eric Ripert recipe (Eric Ripert & Maguy Le Coze / Epicurious (Le Bernardin Cookbook, Doubleday 1998)).

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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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Eric Ripert & Maguy Le Coze / Epicurious (Le Bernardin Cookbook, Doubleday 1998) (published as “Le Bernardin Vinaigrette”). Full citation lives in Provenance.

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