PANTRYFLEX

simmer · vinaigrette

★★★ KITCHENPrep 5 minCook 15 min

House Vinaigrette

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

DRESSING · HOUSE SALAD SAUCE

A dressing for house salad sauce.

Andreas Caminada's house vinaigrette for salads.

On the jar

HOUSE VINAIG

Method
simmer
Yield
about 5¾ cups
Ingredients
16
Jar batch
0.2× recipe
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Ratio

Ratio by volume: OLIVE OIL 400 ml, BALSAMIC 300 ml, CHICKEN STOCK 200 ml, RED WINE 150 ml, SUNFLOWER OIL 60 ml, SHERRY 50 ml
OLIVE OIL 400 mlBALSAMIC 300 mlCHICKEN STOCK 200 mlRED WINE 150 mlSUNFLOWER OIL 60 mlSHERRY 50 ml

Ingredients

  • Shallotabout 1½ shallots (50 g)
  • Garlic1 clove, sliced
  • Red Wineabout ⅔ cup (150 ml)
  • Sherryabout 3 Tbsp (50 ml)
  • Anchovyabout 1 fillet (4 g)
  • Capersabout 1 Tbsp (10 g)
  • Tarragonabout ¾ bunch (15 g)
  • Saltabout 2 Tbsp (45 g)
  • Peppercorn10 g
  • Sunflower Oil¼ cup (60 ml)
  • Olive Oil1¾ cups (400 ml)
  • Balsamic1 cup + 1/4 cup balsamic vinegar (300 ml)
  • Chicken Stock1/2 cup + 2 Tbsp + 2 tsp chicken stock (200 ml)
  • Honey3 Tbsp honey (45 ml)
  • Dijon Mustard1 Tbsp Dijon mustard (15 ml)
  • Mixed Spice1 Tbsp Salad Spice (15 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC, CHICKEN STOCK, RED WINE, SUNFLOWER OIL, SHERRY.
  2. Season to finish: SHALLOT (¼ shallot), GARLIC (¼ clove), ANCHOVY (¼ fillet), CAPERS (about ¾ tsp), TARRAGON (about 1½ Tbsp), SALT (about 1½ tsp).
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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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?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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