Jacques Pépin’s Vinaigrette in a Jar

Everything into a jar, shake, done. The touch of mayonnaise creates a creamier, more stable emulsion. The workhorse dressing of a legendary French chef.

Ingredients (~250 ml)

Ingredient	Amount
Extra-virgin olive oil	160 ml
Red wine vinegar	30 ml
Cider vinegar	15 ml
Water	15 ml
Dijon mustard	10 g
Mayonnaise	10 g
Garlic, very finely minced	5 g
Fine sea salt	3 g
Black pepper	to taste

Method

1. Add vinegar, water, mustard, mayonnaise, garlic, salt, and pepper to a glass jar.
2. Add half the oil. Seal tightly and shake vigorously 15–20 sec.
3. Add remaining oil. Shake again until smooth.
4. Keeps refrigerated 1 week. Shake before each use.

Notes

Pairs with: Any mixed greens, everyday salads.

Sources:

• Food.com
• Burnt My Fingers

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French-European · Salad-Dressings