From Grant Achatz's kitchen · Alinea, Chicago
shake · vinaigrette
★ STARRED KITCHENTruffle Vinaigrette
From an award-winning kitchen
Ratio
SHERRY VIN 30DIJON 5TRUFFLE OIL 15OLIVE OIL 75
Ingredients
- SHERRY VIN30 ml
- DIJON5 ml
- TRUFFLE OIL15 ml
- OLIVE OIL75 ml
- SALT2 g
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, DIJON, TRUFFLE OIL, OLIVE OIL.
- Add finishing notes: SALT.
- Cap the jar and shake until emulsified.
Provenance
American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.
Originally published as Truffle Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Alinea / Grant Achatz French Laundry lineage (published as “Truffle Vinaigrette”). Full citation lives in Provenance.