Leek Vinaigrette

Name: Leek Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 2 tsp Dijon mustard (10 ml) Dijon Mustard; 3 Tbsp red wine vinegar (45 ml) Red Wine Vinegar; 6 Tbsp walnut oil (90 ml) Walnut Oil; 3 Tbsp canola oil (45 ml) Canola Oil

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

DRESSING · LEEKS & STEAMED VEGETABLES

In the published recipe, this is the dressing for poireaux vinaigrette.

Marx's walnut-canola vinaigrette for leeks.

On the jar

LEEK

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.35× recipe

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Ratio

WALNUT OIL 90 mlRED WINE VIN 45 mlCANOLA OIL 45 mlDIJON 10 ml

Ingredients

Dijon Mustard2 tsp Dijon mustard (10 ml)
Red Wine Vinegar3 Tbsp red wine vinegar (45 ml)
Walnut Oil6 Tbsp walnut oil (90 ml)
Canola Oil3 Tbsp canola oil (45 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is walnut oil and canola oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

Pour to the lines in order (bottom → top): WALNUT OIL, RED WINE VIN, CANOLA OIL, DIJON.
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 5 stars · 2 national awards

Leek Vinaigrette★ STARRED KITCHENOn the jar: LEEK
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Thierry Marx. French / contemporary. Cited awards include: Michelin 2* (Sur Mesure, Mandarin Oriental Paris).

Originally published as Poireaux Vinaigrette (Dijon–Noix–Colza).

Adapted from a Thierry Marx recipe (Thierry Marx / press reprint (poireaux vinaigrette demo)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Thierry Marx / press reprint (poireaux vinaigrette demo) (published as “Poireaux Vinaigrette (Dijon–Noix–Colza)”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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