PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Shallot-Thyme Vinaigrette

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

DRESSING · HOUSE SALADS & BITTER GREENS

In the published recipe, this is the dressing for Food.com reprint.

Wolfgang Puck's Spago house dressing for salads.

On the jar

SHERRY-SHALL

Method
shake
Yield
about 1 cup
Ingredients
9
Jar batch
0.95× recipe
Add to a jar

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 (45 ml)
  • Sherry Vinegar1 Tbsp (or red wine vinegar) (15 ml)
  • Dijon Mustard1 Tbsp (15 ml)
  • Shallot1 small minced (20 g)
  • Thyme1/2 tsp minced fresh (0.5 g)
  • Olive Oil1/2 cup EVOO (120 ml)
  • Walnut Oil1/3 cup (80 ml)
  • Salt1/4 tsp kosher (1.5 g)
  • White Pepper1/8 tsp (0.25 g)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, WALNUT OIL, BALSAMIC, SHERRY VINEGAR, DIJON.
  2. Add by count: ½ SHALLOT.
  3. Season to finish: THYME (about ½ tsp), SALT (about ¼ tsp), WHITE PEPPER (a pinch).
  4. Cap the jar and shake until emulsified.

Get Shallot-Thyme Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 star · 1 national award

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 House Dressing.

Adapted from a recipe published by Wolfgang Puck in Wolfgang Puck Spago (Food.com reprint).

More from this kitchen

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 Spago (Food.com reprint) (published as “Spago House Dressing”). 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.

Add to a jar