shake · vinaigrette
★★★ KITCHENPrep 5 minBalsamico-Vinaigrette
Independent adaptation of a publicly published Peter Knogl recipe. Not affiliated with, sponsored by, or endorsed by Peter Knogl.
Peter Knogl's Balsamico-Vinaigrette, from the published recipe.
Ratio
Ratio by volume: Olive Oil 30 ml, Hot Sauce 0 ml, White Balsamic 15 ml
Olive Oil 30 mlHot Sauce 0 mlWhite Balsamic 15 ml
Ingredients
- Leek — 10 g Grünes vom Lauch, feinste Würfel
- Olive Oil — 2 EL Olivenöl (30 ml)
- Hot Sauce — 2 Tropfen Tabasco (0.2 ml)
- White Balsamic — 1 EL weisser Balsamicoessig (15 ml)
- Salt — Salz (1 g)
- Pink Pepper — Rosa Pfeffer (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Hot Sauce, White Balsamic.
- Add finishing notes: Leek, Salt, Pink Pepper.
- Cap the jar and shake until emulsified.
Provenance
Peter Knogl works in Classic French / sauce-forward at Cheval Blanc by Peter Knogl; credentials include Michelin 3* (Cheval Blanc by Peter Knogl, Basel).
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 Peter Knogl / GaultMillau.ch (published as “Balsamico-Vinaigrette”). Full citation lives in Provenance.