PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Ashworks Sherry

Independent adaptation of a publicly published Chan Yan Tak recipe. Not affiliated with, sponsored by, or endorsed by Chan Yan Tak.

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Shallot 14 ml, Sherry Vinegar 10 ml, Lemon Juice 5 ml, Dijon Mustard 3 ml, Olive Oil 15 ml
Shallot 14 mlSherry Vinegar 10 mlLemon Juice 5 mlDijon Mustard 3 mlOlive Oil 15 ml

Ingredients

  • Shallot — ½ oz (14 g) shallot
  • Sherry Vinegar — 2 tsp (10 ml) sherry vinegar
  • Lemon Juice — 1 tsp (5 ml) lemon juice
  • Dijon Mustard — ½ tsp (2.5 ml) Dijon mustard
  • Olive Oil — 3 tsp (15 ml) EVOO
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

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

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Provenance

Chan Yan Tak. Cantonese / fine dining. Cited awards include: Michelin 3* historical / 2* (Lung King Heen, Four Seasons HK); Asia's 50 Best desk.

Originally published as Sherry Vinaigrette.

Adapted from a Chan Yan Tak recipe (Chan Yan Tak / Four Seasons Taste (Epoch Times)).

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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 Chan Yan Tak / Four Seasons Taste (Epoch Times) (published as “Sherry Vinaigrette”). Full citation lives in Provenance.

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