PANTRYFLEX

On the jar: Ambercourt Aux Noix

shake · vinaigrette

★★★ KITCHENPrep 5 min

Vinaigrette Aux Noix

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

Aux Noix from a three-star kitchen.

Ratio

Ratio by volume: Red Wine Vinegar 40 ml, Dijon Mustard 19 ml, Walnut Oil 100 ml, Grapeseed Oil 200 ml
Red Wine Vinegar 40 mlDijon Mustard 19 mlWalnut Oil 100 mlGrapeseed Oil 200 ml

Ingredients

  • Salt — 6 g
  • Red Wine Vinegar — 40 ml
  • Dijon Mustard — 19.05 ml
  • White Pepper — 2 g
  • Walnut Oil — 100 ml
  • Grapeseed Oil — 200 ml

Method

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

Provenance

Eric Pras works in Contemporary Burgundy French at Maison Lameloise; credentials include Michelin 3* (Maison Lameloise, Chagny).

Originally published as Vinaigrette aux Noix.

Adapted from a Eric Pras recipe (Eric Pras / Académie du Goût).

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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 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 Eric Pras / Académie du Goût (published as “Vinaigrette aux Noix”). Full citation lives in Provenance.

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