Garlic-Shallot Vinaigrette

Name: Garlic-Shallot Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (415 ml)
Cuisine: French Classic
Ingredients: 1 large Egg Yolk; 2 Tbsp (30 ml) Dijon Mustard; 3 Tbsp + 1 tsp (50 ml) Balsamic; 1 large clove minced Garlic; 1 small minced Shallot; 2 Tbsp (+ more to thin) (30 ml) Water; 1 cup (240 ml) Canola Oil; 1/2 cup (120 ml) Olive Oil; to taste Salt; to taste Pepper

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

Thomas Keller's Marseille Mustard, from the published recipe.

Ratio

Dijon Mustard 30 mlBalsamic 50 mlWater 30 mlCanola Oil 240 mlOlive Oil 120 ml

Ingredients

Egg Yolk — 1 large
Dijon Mustard — 2 Tbsp (30 ml)
Balsamic — 3 Tbsp + 1 tsp (50 ml)
Garlic — 1 large clove minced
Shallot — 1 small minced
Water — 2 Tbsp (+ more to thin) (30 ml)
Canola Oil — 1 cup (240 ml)
Olive Oil — 1/2 cup (120 ml)
Salt — to taste
Pepper — to taste

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Balsamic, Water, Canola Oil, Olive Oil.
Add finishing notes: Egg Yolk, Garlic, Shallot, Salt, Pepper.
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 3 stars · 1 national award

Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: Marseille Mustard
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Sauce Vierge★★★ KITCHENOn the jar: Madrid Vierge
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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 Mustard Vinaigrette (La Rive).

Adapted from a Thomas Keller recipe (Food & Wine / Thomas Keller).

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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Food & Wine / Thomas Keller (published as “Mustard Vinaigrette (La Rive)”). Full citation lives in Provenance.

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