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)

Where it sits

One of 719 vinaigrettes in the catalog, with 9 ingredients against a median of 6.

Its fat to acid ratio is 6:1, higher than 92% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

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