Staff Dressing
shake · dressing
★★★ KITCHENPrep 5 minGarlic-Shallot Dressing
Independent reproduction of a publicly published Thomas Keller recipe. Not affiliated with or endorsed by Thomas Keller.
The house dressing of a legendary three-star kitchen
Ratio
Ingredients
- Garlic9 g
- Shallot5 g
- Dijon35 ml
- Balsamic60 ml
- Egg Yolk18 g
- Canola Oil420 ml
- Salt3 g
- Pepper1 g
Method
- Pour to the lines in order (bottom → top): DIJON, BALSAMIC, CANOLA OIL.
- Add finishing notes: GARLIC, SHALLOT, EGG YOLK, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
Originally published as French Laundry Staff Dressing.
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 French Laundry staff meal / published home versions (published as “French Laundry Staff Dressing”). Full citation lives in Provenance.