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.

DRESSING · GARDEN VEGETABLE SALADS

In the published recipe, this is the dressing for summer vegetable salad.

A bright dressing for salads and vegetables.

On the jar

MUSTARD

Method: shake
Yield: about 1¾ cups
Ingredients: 10
Jar batch: 0.55× recipe

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Ratio

CANOLA OIL 240 mlOLIVE OIL 120 mlBALSAMIC 50 mlDIJON 30 mlWATER 30 ml

Ingredients

Egg Yolk1 large
Dijon Mustard2 Tbsp (30 ml)
Balsamic3 Tbsp + 1 tsp (50 ml)
Garlic1 large clove minced
Shallot1 small minced
Water2 Tbsp (+ more to thin) (30 ml)
Canola Oil1 cup (240 ml)
Olive Oil1/2 cup (120 ml)
Saltto taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): CANOLA OIL, OLIVE OIL, BALSAMIC, DIJON, WATER.
Add by count: ½ SHALLOT.
Season to finish: EGG YOLK (½ yolk), GARLIC (½ clove), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

1 kitchen · 3 stars · 1 national award

Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Sauce Vierge★★★ KITCHENOn the jar: VIERGE
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.55× 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 Food & Wine / Thomas Keller (published as “Mustard Vinaigrette (La Rive)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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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