PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Ironmill Lemon Red-Wine

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

Lemon Red-Wine from a starred kitchen & national award winner.

Ratio

Ratio by volume: Lemon Juice 60 ml, Red Wine Vinegar 15 ml, Dijon Mustard 3 ml, Olive Oil 180 ml, Salt 4 ml, White Pepper 1 ml
Lemon Juice 60 mlRed Wine Vinegar 15 mlDijon Mustard 3 mlOlive Oil 180 mlSalt 4 mlWhite Pepper 1 ml

Ingredients

  • Lemon Juice — 1/4 cup fresh lemon juice (from 2 lemons) (60 ml)
  • Red Wine Vinegar — 1 Tbsp red wine vinegar (15 ml)
  • Dijon Mustard — 1/2 tsp Dijon mustard (2.5 ml)
  • Olive Oil — 3/4 cup extra-virgin olive oil (180 ml)
  • Salt — 3/4 tsp kosher salt (of 1 1/2 tsp divided in dish) (3.75 ml)
  • White Pepper — 1/8 tsp freshly ground white pepper (0.62 ml)
  • Cayenne — pinch of cayenne pepper (0.3 g)

Method

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

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Provenance

Alfred Portale works in New American at Gotham Bar and Grill; credentials include James Beard Outstanding Chef 2006; Michelin 1* (Gotham Bar and Grill, New York).

Originally published as Lemon Red-Wine Vinaigrette.

Adapted from a Alfred Portale recipe (Alfred Portale / Food & Wine (neoclassic seafood 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 Alfred Portale / Food & Wine (neoclassic seafood salad) (published as “Lemon Red-Wine Vinaigrette”). Full citation lives in Provenance.

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