Shallot & Caper Dressing

Name: Shallot & Caper Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: about 1 shallot (40 g) Shallot; about ¼ bunch (1 g) Rosemary; 1 pinch salt (0.5 g) Salt; 2 tbsp olive oil (30 ml) Olive Oil; about 3 Tbsp (50 ml) Olive Oil; 1 tbsp capers, soaked and roughly chopped (9 g) Capers; 1/2 lemon (squeeze of juice) (15 ml) Lemon Juice

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

DRESSING · WARM CHICKEN SALAD

In the published recipe, this is the dressing for warm chicken salad.

William Drabble's shallot-caper dressing for chicken salad.

On the jar

SHALLOT

Method: simmer
Yield: about ½ cup
Ingredients: 7
Jar batch: 2.45× recipe

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Ratio

OLIVE OIL 50 mlOLIVE OIL 30 mlLEMON JUICE 15 ml

Ingredients

Shallotabout 1 shallot (40 g)
Rosemaryabout ¼ bunch (1 g)
Salt1 pinch salt (0.5 g)
Olive Oil2 tbsp olive oil (30 ml)
Olive Oilabout 3 Tbsp (50 ml)
Capers1 tbsp capers, soaked and roughly chopped (9 g)
Lemon Juice1/2 lemon (squeeze of juice) (15 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, OLIVE OIL, LEMON JUICE.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2½ SHALLOTS.
Season to finish: ROSEMARY (about 1 Tbsp), SALT (about ¼ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

Shallot & Caper Dressing★ STARRED KITCHENOn the jar: SHALLOT
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC

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Provenance

William Drabble works in Modern British / classical French at Seven Park Place; credentials include Michelin 1* (Seven Park Place, London).

Adapted from a William Drabble recipe (William Drabble / Great British Chefs).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.45× 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 William Drabble / Great British Chefs (published as “Shallot & Caper Dressing”). Full citation lives in Provenance.

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