PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Amberpoint Balsamic

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

Balsamic from a national-award-winning chef.

Ratio

Ratio by volume: Olive Oil 240 ml, Chives 240 ml, Balsamic 240 ml, Scallion 120 ml
Olive Oil 240 mlChives 240 mlBalsamic 240 mlScallion 120 ml

Ingredients

  • Olive Oil — 1/2 cup extra-virgin olive oil + 1/2 cup olive oil (240 ml)
  • Chives — 1 cup finely chopped fresh chives (240 ml)
  • Balsamic — 1 cup balsamic vinegar (240 ml)
  • Scallion — 1/2 cup chopped green onions (120 ml)
  • Salt — Kosher salt, to taste
  • Pepper — Freshly ground black pepper, to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Chives, Balsamic, Scallion.
  2. Add finishing notes: Salt, Pepper.
  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.

2 kitchens · 0 stars · 2 national awards

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Provenance

Chris Hastings works in Southern / Birmingham at Hot and Hot Fish Club; credentials include James Beard Best Chef: South 2012 (Hot and Hot Fish Club).

Originally published as Balsamic Vinaigrette.

Adapted from a Chris Hastings recipe (Chris Hastings / Garden & Gun (summer's tastiest salad)).

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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 Chris Hastings / Garden & Gun (summer's tastiest salad) (published as “Balsamic Vinaigrette”). Full citation lives in Provenance.

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