PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Shallot Mixed Herbs Vinaigrette

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

DRESSING · GREEN SALADS

A dressing for green salads.

Puck's Spago balsamic-walnut vinaigrette for salads.

On the jar

BALSAMIC

Method
shake
Yield
about 1 cup
Ingredients
9
Jar batch
0.95× recipe
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Ratio

Ratio by volume: OLIVE OIL 120 ml, WALNUT OIL 80 ml, BALSAMIC 45 ml, SHERRY VINEGAR 15 ml, DIJON 15 ml
OLIVE OIL 120 mlWALNUT OIL 80 mlBALSAMIC 45 mlSHERRY VINEGAR 15 mlDIJON 15 ml

Ingredients

  • Balsamic3 Tbsp balsamic vinegar (45 ml)
  • Sherry Vinegar1 Tbsp sherry-wine vinegar (15 ml)
  • Dijon Mustard1 Tbsp Dijon (15 ml)
  • Shallot1 small shallot, minced
  • Mixed Herbs½ Tbsp chopped fresh herbs (thyme/tarragon/chives/parsley) (7.5 ml)
  • Salt¼ tsp kosher salt (1.25 ml)
  • Pepper⅛ tsp black pepper (0.62 ml)
  • Olive Oil½ cup EVOO (120 ml)
  • Walnut Oil⅓ cup walnut oil (79.92 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, WALNUT OIL, BALSAMIC, SHERRY VINEGAR, DIJON.
  2. Add by count: 1 SHALLOT.
  3. Season to finish: MIXED HERBS (about 2½ tsp), SALT (about ¼ tsp), PEPPER (a pinch).
  4. Cap the jar and shake until emulsified.

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Provenance

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Originally published as Spago Balsamic–Walnut Vinaigrette.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / Twin Cities 2014 vinaigrette primer).

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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 0.95× 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 Wolfgang Puck / Twin Cities 2014 vinaigrette primer (published as “Spago Balsamic–Walnut 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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