PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Coralrow Niçoise

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

From a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 30 ml, Water 30 ml, Olive Oil 200 ml
White Wine Vinegar 30 mlWater 30 mlOlive Oil 200 ml

Ingredients

  • Anchovy — 3 ansjosfileter
  • Egg Yolk — 2 eggeplommer
  • White Wine Vinegar — 2 ss hvitvinseddik (30 ml)
  • Water — 2 ss vann (30 ml)
  • Olive Oil — 2 dl jomfruolivenolje (200 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coralrow Niçoise wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

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Provenance

Bent Stiansen — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Gold 1993; Michelin 1* (Statholdergaarden).

Originally published as Niçoise Dressing.

Adapted from a Bent Stiansen recipe (Bent Stiansen / TV2 God Morgen Norge).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Bent Stiansen / TV2 God Morgen Norge (published as “Niçoise Dressing”). Full citation lives in Provenance.

Companion jar