PANTRYFLEX

On the jar: Umberstreet Hazelnut–cabernet

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Umberstreet Hazelnut-Cabernet

Independent adaptation of a publicly published Adam Smith recipe. Not affiliated with, sponsored by, or endorsed by Adam Smith.

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 10 ml, Red Wine Vinegar 10 ml, Hazelnut Oil 50 ml
Dijon Mustard 10 mlRed Wine Vinegar 10 mlHazelnut Oil 50 ml

Ingredients

  • Dijon Mustard — 10 g Dijon
  • Salt — 1 g Maldon
  • Sugar — 1 g cane sugar
  • Red Wine Vinegar — 10 g Cabernet Sauvignon vinegar
  • Hazelnut Oil — 50 ml hazelnut oil

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Hazelnut Oil.
  2. Add finishing notes: Salt, Sugar.
  3. Cap the jar and shake until emulsified.

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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.

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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 Hazelnut–Cabernet Vinaigrette.

Adapted from a Adam Smith recipe (Adam Smith / Great British Chefs).

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FAQ

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 (published as “Hazelnut–Cabernet Vinaigrette”). Full citation lives in Provenance.

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