From Jody Williams & Rita Sodi (Via Carota)'s kitchen · Via Carota, New York
shake · vinaigrette
★ STARRED KITCHENVia Carota Cookbook Vinaigrette
From an award-winning kitchen
Ratio
SHERRY VIN 60WATER 10OLIVE OIL 180
Ingredients
- SHALLOT40 g
- GARLIC5 g
- SUGAR3 g
- SALT3 g
- THYME1 g
- SHERRY VIN60 ml
- WATER10 ml
- OLIVE OIL180 ml
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, WATER, OLIVE OIL.
- Add finishing notes: SHALLOT, GARLIC, SUGAR, SALT, THYME.
- Cap the jar and shake until emulsified.
Provenance
Jody Williams and Rita Sodi of Via Carota in New York’s West Village; Michelin and James Beard Outstanding Restaurant lineage. Tuscan–Roman trattoria cooking without a single ego chef name on the door.
Originally published as Via Carota Cookbook 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 Via Carota cookbook / Cooks Without Borders (published as “Via Carota Cookbook Vinaigrette”). Full citation lives in Provenance.