From Nancy Silverton's kitchen · Osteria Mozza, Los Angeles
shake · vinaigrette
★ STARRED KITCHENSherry Mustard Vinaigrette
From an award-winning kitchen
Ratio
SHERRY VIN 30DIJON 5OLIVE OIL 60
Ingredients
- SHALLOT20 g
- SHERRY VIN30 ml
- DIJON5 ml
- SALT1.5 g
- PEPPER0.5 g
- OLIVE OIL60 ml
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, DIJON, OLIVE OIL.
- Add finishing notes: SHALLOT, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.
Originally published as Sherry Mustard 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 Nancy Silverton / Food & Wine (published as “Sherry Mustard Vinaigrette”). Full citation lives in Provenance.