Blune Vinaigrette

A bold, garlicky vinaigrette inspired by the house dressing at Prune in NYC—our take on a simplified, farm-adapted version that we've come to rely on for just about everything.

Ingredients

  • fresh, firm garlic cloves peeled just before using, about 10–12 g total
    2 cloves
  • Dijon mustard 40 g
    2 Tbsp + 1½ tsp
  • red wine vinegar 60 g
    ¼ cup
  • olive oil 135 g
    ⅔ cup
  • neutral oil 65 g
    ⅓ cup
  • kosher salt 6 g
    1¼ tsp
  • freshly ground black pepper 0.5 g
    ¼ tsp
  • water optional, 5 g
    1 tsp

Instructions

  1. 1

    In a wide-mouth mason jar or tall container, combine garlic, mustard, vinegar, salt, and pepper.

  2. 2

    Pour in the oils—first the olive oil, then the neutral oil—without stirring.

  3. 3

    Use an immersion blender: place it at the bottom of the jar, start blending, and slowly pull upward to emulsify.

  4. 4

    If the vinaigrette is too thick, stir in a bit of water to loosen.

  5. 5

    Why a mason jar? It's the perfect one-vessel solution—blend straight into the jar you'll store it in.

Notes & Variations

  • • No immersion blender? Use a food processor or blender. Add everything except the oils, then drizzle the oils in slowly while blending for a thick, creamy emulsion.
  • • Pro tip (or kitchen laziness): I put the jar on a kitchen scale and measure everything by mass—no measuring spoons to wash, but I know not everyone's as weird as I am.
  • • Makes about 1 cup.
  • • We keep a jar in the fridge for weeks (sometimes months), though food safety folks would probably tell you to use it within a week.
  • • Great on salad greens, grain bowls, roasted vegetables, or anything that needs a sharp, flavorful lift.