Picholine Olive-Basil Vinaigrette

Name: Picholine Olive-Basil Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: 2½ oz (~70 g) basil, blanched Basil; 1½ oz (~40 g) Italian parsley, blanched Parsley; 2 garlic cloves Garlic; 2 strips lemon zest, pith removed Lemon Zest; ¾ cup EVOO (180 ml) Olive Oil; 1 tsp kosher salt (5 ml) Salt; ¾ cup Picholine olives, chopped (180 ml) Olives; 3 Tbsp nonpareil capers, chopped (45 ml) Capers; 2 Tbsp lemon juice (finish) (30 ml) Lemon Juice

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

DRESSING · SEARED SALMON & TOMATOES

In the published recipe, this is the dressing for seared salmon with demi-sec tomatoes.

Keller's olive-basil vinaigrette for seared salmon.

On the jar

PICHOLINE

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Olive Oil 180 mlSalt 5 mlOlives 180 mlCapers 45 mlLemon Juice 30 ml

Ingredients

Basil2½ oz (~70 g) basil, blanched
Parsley1½ oz (~40 g) Italian parsley, blanched
Garlic2 garlic cloves
Lemon Zest2 strips lemon zest, pith removed
Olive Oil¾ cup EVOO (180 ml)
Salt1 tsp kosher salt (5 ml)
Olives¾ cup Picholine olives, chopped (180 ml)
Capers3 Tbsp nonpareil capers, chopped (45 ml)
Lemon Juice2 Tbsp lemon juice (finish) (30 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Picholine Olive-Basil Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 2 national awards

House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Sauce Vierge★★★ KITCHENOn the jar: VIERGE
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Thomas Keller recipe (Thomas Keller / Wine Spectator Top 100 (seared salmon with demi-sec tomatoes)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Thomas Keller / Wine Spectator Top 100 (seared salmon with demi-sec tomatoes) (published as “Picholine Olive-Basil Vinaigrette”). Full citation lives in Provenance.

Companion jar