From Noah Sandoval's kitchen · Oriole, Chicago
shake · vinaigrette
★ STARRED KITCHENSandoval Champagne Vinaigrette
From an award-winning kitchen
Ratio
CHAMPAGNE VIN 60DIJON 20HONEY 8VEG OIL 120OLIVE OIL 60
Ingredients
- CHAMPAGNE VIN60 ml
- DIJON20 ml
- HONEY7.5 ml
- VEG OIL120 ml
- OLIVE OIL60 ml
- SALT1.5 g
Method
- Pour to the lines in order (bottom → top): CHAMPAGNE VIN, DIJON, HONEY, VEG OIL, OLIVE OIL.
- Add finishing notes: SALT.
- Cap the jar and shake until emulsified.
Provenance
Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.
Originally published as Sandoval Champagne 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 Noah Sandoval Oriole table vinaigrette (published as “Sandoval Champagne Vinaigrette”). Full citation lives in Provenance.