Simple Vinaigrette

Name: Simple Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 250 ml
Cuisine: French Classic
Ingredients: 30 ml Shallot; 2.5 ml Garlic; 10 ml Dijon Mustard; 45 ml White Wine Vinegar; 15 ml Water; 180 ml Olive Oil; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published J. Kenji López-Alt recipe. Not affiliated with, sponsored by, or endorsed by J. Kenji López-Alt.

Simple from a national-award-winning chef.

Ratio

Shallot 30 mlGarlic 3 mlDijon Mustard 10 mlWhite Wine Vinegar 45 mlWater 15 mlOlive Oil 180 ml

Ingredients

Shallot — 30 ml
Garlic — 2.5 ml
Dijon Mustard — 10 ml
White Wine Vinegar — 45 ml
Water — 15 ml
Olive Oil — 180 ml
Salt — 2 g
Pepper — 0.5 g

Method

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

Provenance

J. Kenji López-Alt is a cookbook author working in Food science / wok cookery; recognized with James Beard Book Award: Single Subject 2023 (The Wok); James Beard Book Award: General Cooking 2016 (The Food Lab).

Adapted from a J. Kenji López-Alt recipe (J. Kenji López-Alt / Serious Eats).

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 J. Kenji López-Alt / Serious Eats (published as “Simple Vinaigrette”). Full citation lives in Provenance.

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