On the jar: Stonehouse White Balsamic
shake · vinaigrette
★ STARRED KITCHENPrep 5 minWhite Balsamic Vinaigrette
Independent adaptation of a publicly published Michael White recipe. Not affiliated with, sponsored by, or endorsed by Michael White.
White Balsamic from a starred kitchen & national award winner.
Ratio
Ingredients
- W. Balsamic — 30 ml
- Dijon Mustard — 15 ml
- Olive Oil — 60 ml
- Salt — 2 g
- Pepper — 0.5 g
Method
- Pour to the lines in order (bottom → top): W. Balsamic, Dijon Mustard, Olive Oil.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Michael White works in Modern Italian / seafood at Marea; credentials include Michelin 2* (Marea, New York; historical); James Beard Best New Restaurant 2010 (Marea).
More from this kitchenFAQ
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 Michael White / James Beard Foundation (Insalata Cruda) (published as “White Balsamic Vinaigrette”). Full citation lives in Provenance.