Red Wine Vinaigrette

Name: Red Wine Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 200 ml
Cuisine: French Classic
Ingredients: 30 g Shallot; 60 ml Red Wine Vinegar; 120 ml Olive Oil; 2 g Salt; 0.5 g White Pepper

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

Red Wine from a national-award-winning chef.

Ratio

Red Wine Vinegar 60 mlOlive Oil 120 ml

Ingredients

Shallot — 30 g
Red Wine Vinegar — 60 ml
Olive Oil — 120 ml
Salt — 2 g
White Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
Add finishing notes: Shallot, Salt, White Pepper.
Cap the jar and shake until emulsified.

Provenance

Alex Seidel works in Farm-driven Rocky Mountain at Fruition / Mercantile; credentials include James Beard Best Chef: Southwest 2018 (Fruition / Mercantile).

Adapted from a Alex Seidel recipe (Alex Seidel / Vins de Provence (Mercantile heirloom tomato salad)).

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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alex Seidel / Vins de Provence (Mercantile heirloom tomato salad) (published as “Red Wine Vinaigrette”). Full citation lives in Provenance.

Add to a jar