PANTRYFLEX

simmer · vinaigrette

★★★ KITCHENPrep 5 minCook 15 min

Alpine 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, Chicken Stock 200 ml, Honey 45 ml, Dijon Mustard 15 ml, Mixed Spice 15 ml
Red Wine 150 mlSherry 50 mlSunflower Oil 60 mlOlive Oil 400 mlBalsamic 300 mlChicken Stock 200 ml

Ingredients

  • Shallot — 50g, diced
  • Garlic — 1 clove, sliced
  • Red Wine — 150ml
  • Sherry — 50ml
  • Anchovy — 1 fillet
  • Capers — 10g
  • Tarragon — 15g, roughly cut
  • Salt — 45g
  • Peppercorn — 10g white peppercorns
  • Sunflower Oil — 60ml
  • Olive Oil — 400ml
  • Balsamic — 300ml aceto balsamico
  • Chicken Stock — 200ml Geflügelessenz (poultry essence)
  • Honey — 3 EL (45 ml)
  • Dijon Mustard — 1 EL mustard (15 ml)
  • Mixed Spice — 1 EL Salatgewürz (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Red Wine, Sherry, Sunflower Oil, Olive Oil, Balsamic, Chicken Stock, Honey, Dijon Mustard, Mixed Spice.
  2. Add: Shallot, Garlic, Sherry, Anchovy, Capers, Tarragon.
  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 to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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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?

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

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