Fennel-Chile Vinaigrette

Name: Fennel-Chile Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 100 ml
Cuisine: French Classic
Ingredients: 10 g Garlic; 20 ml Lemon Juice; 22.5 ml Red Wine Vinegar; 2.5 ml Dijon Mustard; 2.5 ml Fennel Seed; 1.25 ml Red Pepper; 60 ml Olive Oil; 3 g Salt; 0.5 g Pepper

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

Fennel-Chile from a national-award-winning chef.

Ratio

Lemon Juice 20 mlRed Wine Vinegar 23 mlDijon Mustard 3 mlFennel Seed 3 mlRed Pepper 1 mlOlive Oil 60 ml

Ingredients

Garlic — 10 g
Lemon Juice — 20 ml
Red Wine Vinegar — 22.5 ml
Dijon Mustard — 2.5 ml
Fennel Seed — 2.5 ml
Red Pepper — 1.25 ml
Olive Oil — 60 ml
Salt — 3 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Lemon Juice, Red Wine Vinegar, Dijon Mustard, Fennel Seed, Red Pepper, Olive Oil.
Add finishing notes: Garlic, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Charleen Badman works in Vegetable-forward Southwestern at FnB; credentials include James Beard Best Chef: Southwest 2019 (FnB).

Adapted from a Charleen Badman recipe (Charleen Badman / James Beard Foundation (grilled bread 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 Charleen Badman / James Beard Foundation (grilled bread salad) (published as “Fennel-Chile Vinaigrette”). Full citation lives in Provenance.

Add to a jar