Alice Waters’ Red Wine Vinaigrette (Chez Panisse)
The foundational dressing of Chez Panisse — arguably the most influential vinaigrette in modern American cooking. No fixed measurements — only taste and feel.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Garlic clove, peeled | 4 g |
| Fine sea salt | 4 g |
| Good red wine vinegar | 60 ml |
| Best-quality extra-virgin olive oil | 180 ml |
| Black pepper | to taste |
Method
- Pound garlic and salt in a mortar to a smooth purée — no chunks.
- Add red wine vinegar and black pepper. Stir, macerate a few minutes.
- Slowly whisk in olive oil until combined.
- Taste — “bright and lively without being too acidic or oily.”
Notes
Waters insists on constant tasting. This is what she and her daughter Fanny Singer make every single day.
Pairs with: Any high-quality greens — simplicity is the point.
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