From José Andrés's kitchen · minibar by José Andrés, Washington
shake · vinaigrette
★ STARRED KITCHENSableyard Sherry-Shallot
From a starred kitchen & national award winner
Ratio
OLIVE OIL 60SHERRY VIN 60ORANGE JUICE 60
Ingredients
- SHALLOT30 g
- OLIVES20 g
- OLIVE OIL60 ml
- SHERRY VIN60 ml
- ORANGE ZEST4 g
- ORANGE JUICE60 ml
- ANISEED2 g
- SALTkosher to taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VIN, ORANGE JUICE.
- Add finishing notes: SHALLOT, OLIVES, ORANGE ZEST, ANISEED, SALT.
- Cap the jar and shake until emulsified.
Provenance
Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.
Originally published as Olive-Orange 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 José Andrés / Bon Appétit (published as “Olive-Orange Vinaigrette”). Full citation lives in Provenance.