On the jar: Coralbridge Schalotten-
shake · vinaigrette
★★★ KITCHENPrep 5 minCoralbridge Schalotten
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Shallot — 2 Schalotten, gewürfelt
- Brown Sugar — 5 g Rohrzucker
- Bay Leaf — 1 Lorbeerblatt
- White Wine Vinegar — 2 EL Weissweinessig (30 ml)
- Olive Oil — 3 EL Olivenöl (45 ml)
- Chicken Stock — 1 EL Bouillon (15 ml)
- Chives — frischer Schnittlauch (5 g)
- Salt — Salz (2 g)
- White Pepper — weisser Pfeffer (0.3 g)
Method
- Pour to the lines in order (bottom → top): White Wine Vinegar, Olive Oil, Chicken Stock.
- Add finishing notes: Shallot, Brown Sugar, Bay Leaf, Chives, Salt, White Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
Originally published as Schalotten-Vinaigrette.
More from this kitchenFAQ
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 Andreas Caminada / GaultMillau Atelier (published as “Schalotten-Vinaigrette”). Full citation lives in Provenance.