Classic Bistro Vinaigrette

Name: Classic Bistro Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp (15 ml) Dijon Mustard; 3 Tbsp (45 ml) Red Wine Vinegar; 1/2 cup (120 ml) Olive Oil; 1 Tbsp minced (10 g) Shallot; 1/2 tsp (3 g) Salt; 1/4 tsp (0.5 g) Pepper

Independent adaptation of a publicly published Traci Des Jardins recipe. Not affiliated with, sponsored by, or endorsed by Traci Des Jardins.

DRESSING · GREEN SALADS

A dressing for green salads.

Traci Des Jardins's classic bistro vinaigrette.

On the jar

CLASSIC BIST

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.35× recipe

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Ratio

OLIVE OIL 120 mlRED WINE VIN 45 mlDIJON 15 ml

Ingredients

Dijon Mustard1 Tbsp (15 ml)
Red Wine Vinegar3 Tbsp (45 ml)
Olive Oil1/2 cup (120 ml)
Shallot1 Tbsp minced (10 g)
Salt1/2 tsp (3 g)
Pepper1/4 tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
Shake-to-line (dashed marks): add SHALLOT. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SALT (about ¾ tsp), PEPPER (about ¼ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 3 stars · 3 national awards

Classic Bistro VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC BIST
Sherry-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: SHERRY DIJON
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

California chef with Mexican influences; James Beard Best Chef: California and Rising Star. Formerly Jardinière in San Francisco; later Public House and The Commissary projects.

Adapted from a recipe published by Traci Des Jardins in Traci Des Jardins California bistro.

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 1.35× 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 Traci Des Jardins California bistro (published as “Classic Bistro 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.

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