PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Christensen Pimentón Vinaigrette

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

Ashley Christensen's Garlic-Paprika Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 45 ml, Dijon Mustard 5 ml, Olive Oil 120 ml
Sherry Vinegar 45 mlDijon Mustard 5 mlOlive Oil 120 ml

Ingredients

  • Sherry Vinegar — 3 Tbsp (45 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Paprika — 1 tsp smoked pimentón (2 g)
  • Garlic — 1 clove
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — 1/2 tsp (3 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Olive Oil.
  2. Add finishing notes: Paprika, Garlic, Salt.
  3. Cap the jar and shake until emulsified.

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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, done. No phone propped at the stove.

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Provenance

Southern American chef of Poole's Diner in Raleigh; James Beard Best Chef: Southeast and Outstanding Chef. Southern vegetable cookery and the cookbook Poole's.

Adapted from a recipe published by Ashley Christensen in Ashley Christensen Southern Spanish notes.

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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 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 Ashley Christensen Southern Spanish notes (published as “Christensen Pimentón Vinaigrette”). Full citation lives in Provenance.

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