Grand Marnier Vinaigrette

Name: Grand Marnier Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (50 ml) Grand Marnier; 10 tsp white balsamic vinegar (50 ml) White Balsamic; about 2 tsp (10 ml) Grain Mustard; about 3 Tbsp (40 ml) Orange Juice; 20 tsp Sunflower Oil (100 ml) Sunflower Oil; about ⅛ tsp (1 g) Salt

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

DRESSING · CELERIAC SALAD & ORANGE SEGMENTS

In the published recipe, this is the dressing for celeriac salad.

The dressing from Vogel's celeriac salad.

On the jar

GRAND-MARNIE

Method: shake
Yield: about 1 cup
Ingredients: 6
Jar batch: 1.05× recipe

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Ratio

SUNFLOWER OIL 100 mlGRAND MARNIER 50 mlW.BALSAMIC 50 mlORANGE JUICE 40 ml

Ingredients

Grand Marnierabout 3 Tbsp (50 ml)
White Balsamic10 tsp white balsamic vinegar (50 ml)
Grain Mustardabout 2 tsp (10 ml)
Orange Juiceabout 3 Tbsp (40 ml)
Sunflower Oil20 tsp Sunflower Oil (100 ml)
Saltabout ⅛ tsp (1 g)

Method

Pour to the lines in order (bottom → top): SUNFLOWER OIL, GRAND MARNIER, W.BALSAMIC, ORANGE JUICE.
Season to finish: SALT (a pinch), GRAIN MUSTARD (about 2 tsp).
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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 2 national awards

Grand Marnier Vinaigrette★ STARRED KITCHENOn the jar: GRAND-MARNIE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Christian Vogel works in Swiss / contemporary European at The Nest at Birdy's by Achtien; credentials include Michelin 1* (The Nest at Birdy's by Achtien, Brunnen).

Originally published as Grand-Marnier-Vinaigrette.

Adapted from a Christian Vogel recipe (Christian Vogel / GaultMillau CH (Selleriesalat)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Christian Vogel / GaultMillau CH (Selleriesalat) (published as “Grand-Marnier-Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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