PANTRYFLEX

On the jar: Alpine House Vinaigrette

stove · vinaigrette

★★★ KITCHENPrep 10 minCook 15 min

House Vinaigrette

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

The castle kitchen's house vinaigrette, wine and sherry reduced.

Ratio

Ratio by volume: Red Wine 150 ml, Sherry 50 ml, Sunflower Oil 60 ml, Olive Oil 400 ml, Balsamic 300 ml, Poultry Essence 200 ml, Honey 45 ml, Dijon Mustard 15 ml, Salad Spice 15 ml
Red Wine 150 mlSherry 50 mlSunflower Oil 60 mlOlive Oil 400 mlBalsamic 300 mlPoultry Essence 200 ml

Ingredients

  • Shallot — 50 g
  • Garlic — 3 g
  • Red Wine — 150 ml
  • Sherry — 50 ml
  • Anchovy — 4 g
  • Capers — 10 g
  • Tarragon — 15 g
  • Salt — 45 g
  • Peppercorn — 10 g
  • Sunflower Oil — 60 ml
  • Olive Oil — 400 ml
  • Balsamic — 300 ml
  • Poultry Essence — 200 ml
  • Honey — 45 ml
  • Dijon Mustard — 15 ml
  • Salad Spice — 15 ml

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Vinaigrette-Salatsauce.

Adapted from a Andreas Caminada recipe (GaultMillau Schweiz / Atelier Caminada).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from GaultMillau Schweiz / Atelier Caminada (published as “Vinaigrette-Salatsauce”). Full citation lives in Provenance.