PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Stonebend Red Wine

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

Red Wine from a national-award-winning chef.

Ratio

Ratio by volume: Red Wine Vinegar 60 ml, Olive Oil 120 ml
Red Wine Vinegar 60 mlOlive Oil 120 ml

Ingredients

  • Shallot — 1 shallot, minced
  • Red Wine Vinegar — 1/4 cup red wine vinegar (60 ml)
  • Olive Oil — 1/2 cup olive oil (120 ml)
  • Salt — Kosher salt (2 g)
  • White Pepper — White pepper, ground (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, Salt, White Pepper.
  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.

4 kitchens · 3 stars · 3 national awards

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Provenance

Alex Seidel works in Farm-driven Rocky Mountain at Fruition / Mercantile; credentials include James Beard Best Chef: Southwest 2018 (Fruition / Mercantile).

Originally published as Red Wine Vinaigrette.

Adapted from a Alex Seidel recipe (Alex Seidel / Vins de Provence (Mercantile heirloom tomato salad)).

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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 Alex Seidel / Vins de Provence (Mercantile heirloom tomato salad) (published as “Red Wine Vinaigrette”). Full citation lives in Provenance.

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