Berkeley home cook Nina King created this vinaigrette under pressure of a mixed vegetable dinner. Carrots, turnips, green beans, potatoes, and cabbage wedges were to be steamed and needed a sauce. Nina consulted Julia Child’s Volume I and found Sauce Ravigote, which she modified using balsamic vinegar. Her vinaigrette has been a staple ever since for vegetables, and also to enliven bland fish.

For mixed vegetables 1/2 cup will serve two people, for fish 4 people.

Makes ½ cup

Place all ingredients in the flask and swirl to mix. Serve in the flask, as ingredients will separate. Or stir in blender or small food processor.