shake · vinaigrette
★ STARRED KITCHENPrep 5 minCinderfield Chardonnay
Independent adaptation of a publicly published Adam Smith recipe. Not affiliated with, sponsored by, or endorsed by Adam Smith.
Chardonnay from a starred kitchen.
Ratio
Ingredients
- Rapeseed Oil — 36g of rapeseed oil
- White Wine Vinegar — 18g of chardonnay vinegar
- Salt — 5g of flaky sea salt
- Sugar — 2g of cane sugar
Method
- Pour to the lines in order (bottom → top): Rapeseed Oil, White Wine Vinegar.
- Add finishing notes: Salt, Sugar.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 4 stars · 0 national awards
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First run is small.
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Provenance
Adam Smith works in Classical British / French technique at Woven by Adam Smith; credentials include Michelin 1* (Woven by Adam Smith, Coworth Park).
Originally published as Chardonnay Vinaigrette.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Adam Smith / Great British Chefs (pickled kohlrabi) (published as “Chardonnay Vinaigrette”). Full citation lives in Provenance.