Herb Salad Vinaigrette

Name: Herb Salad Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 175 ml
Cuisine: French Classic
Ingredients: 30 ml White Wine Vinegar; 2.5 ml Dijon Mustard; 60 ml Peanut Oil; 100 ml Olive Oil; 2 g Salt; 0.5 g White Pepper

Independent adaptation of a publicly published Chris & Jeff Galvin recipe. Not affiliated with, sponsored by, or endorsed by Chris & Jeff Galvin.

Herb Salad from a starred kitchen.

Ratio

White Wine Vinegar 30 mlDijon Mustard 3 mlPeanut Oil 60 mlOlive Oil 100 ml

Ingredients

White Wine Vinegar — 30 ml
Dijon Mustard — 2.5 ml
Peanut Oil — 60 ml
Olive Oil — 100 ml
Salt — 2 g
White Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): White Wine Vinegar, Dijon Mustard, Peanut Oil, Olive Oil.
Add finishing notes: Salt, White Pepper.
Cap the jar and shake until emulsified.

Provenance

Chris & Jeff Galvin works in French bistro / modern French at Galvin La Chapelle; credentials include Michelin 1* (Galvin La Chapelle, London); Michelin 1* (Galvin at Windows, historically).

Adapted from a Chris & Jeff Galvin recipe (Chris & Jeff Galvin / Great British Chefs (escabeche of yellowfin tuna)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chris & Jeff Galvin / Great British Chefs (escabeche of yellowfin tuna) (published as “Herb Salad Vinaigrette”). Full citation lives in Provenance.

Add to a jar