From Thomas Keller's kitchen · The French Laundry, Yountville
shake · dressing
★★★ KITCHENStaff Meal Vinaigrette
The house dressing of a legendary three-star kitchen
Ratio
DIJON 35BALSAMIC 60CANOLA OIL 420
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.