Jalapeno Vinaigrette

Name: Jalapeno Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp apple cider vinegar (30 ml) Cider Vinegar; 2 Tbsp very finely chopped red onion (30 ml) Red Onion; ½ tsp (3 g) Salt; 1 Tbsp honey (15 ml) Honey; 1 Tbsp chopped cilantro (15 ml) Cilantro; 1/2 tsp Dijon (2.5 ml) Dijon Mustard; 1/2 tsp very finely chopped garlic (2.5 ml) Garlic; 1/2 cup + 1 tsp EVOO (125 ml) Olive Oil; about 1 jalapeno (14 g) Jalapeno; about ¼ tsp (0.5 g) Pepper

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

DRESSING · HALIBUT & GRILLED FISH

In the published recipe, this is the dressing for pan-roasted halibut.

Tom Douglas' jalapeño vinaigrette for pan-roasted halibut.

On the jar

JALAPEO

Method: stove
Yield: about ¾ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Cider Vinegar 30 mlRed Onion 30 mlHoney 15 mlCilantro 15 mlDijon Mustard 3 mlGarlic 3 ml

Ingredients

Cider Vinegar2 Tbsp apple cider vinegar (30 ml)
Red Onion2 Tbsp very finely chopped red onion (30 ml)
Salt½ tsp (3 g)
Honey1 Tbsp honey (15 ml)
Cilantro1 Tbsp chopped cilantro (15 ml)
Dijon Mustard1/2 tsp Dijon (2.5 ml)
Garlic1/2 tsp very finely chopped garlic (2.5 ml)
Olive Oil1/2 cup + 1 tsp EVOO (125 ml)
Jalapenoabout 1 jalapeno (14 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Jalapeno Vinaigrette wants a whisk and a stove. Make it from this page.

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

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Provenance

Tom Douglas works in Pacific Northwest; credentials include James Beard Best Chef: Northwest 1994; James Beard Outstanding Restaurateur 2012.

Originally published as Jalapeño Vinaigrette.

Adapted from a Tom Douglas recipe (Tom Douglas / Food & Wine (pan-roasted halibut)).

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 Tom Douglas / Food & Wine (pan-roasted halibut) (published as “Jalapeño Vinaigrette”). 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.

Companion jar