Red Wine Vinegar Dijon Vinaigrette

Name: Red Wine Vinegar Dijon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp (30 ml) Red Wine Vinegar; 1/2 tsp (2.5 ml) Dijon Mustard; 1/4 tsp (1.5 g) Salt; 6 Tbsp (90 ml) Olive Oil

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

DRESSING · ANY SALAD GREENS

A dressing for any salad greens.

Samin Nosrat's everyday vinaigrette for any salad.

On the jar

RED WINE

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.15× recipe

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Ratio

OLIVE OIL 90 mlRED WINE VIN 30 ml

Ingredients

Red Wine Vinegar2 Tbsp (30 ml)
Dijon Mustard1/2 tsp (2.5 ml)
Salt1/4 tsp (1.5 g)
Olive Oil6 Tbsp (90 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Season to finish: SALT (about ½ tsp), DIJON (about 1 tsp).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 3 stars · 3 national awards

Red Wine Vinegar Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: RED WINE
Chicory Salad VinaigretteNATIONAL AWARD WINNEROn the jar: CHICORY
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

California technique teacher and James Beard Award winner for Salt, Fat, Acid, Heat; Cookbook Hall of Fame lineage. Formerly Chez Panisse cook; Netflix series of the same name.

Originally published as Samin Nosrat Everyday Vinaigrette.

Adapted from a recipe published by Samin Nosrat in Salt Fat Acid Heat.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Salt Fat Acid Heat (published as “Samin Nosrat Everyday Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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