PANTRYFLEX

On the jar: Glasslane À L’estragon

shake · vinaigrette

MASTER CRAFTSMANPrep 5 min

Glasslane à L’estragon

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

From a master craftsman's kitchen.

Ratio

Ratio by volume: Tarragon Vinegar 15 ml, Grapeseed Oil 45 ml
Tarragon Vinegar 15 mlGrapeseed Oil 45 ml

Ingredients

  • Tarragon Vinegar — 1 cuillère à soupe de vinaigre d’estragon (15 ml)
  • Grapeseed Oil — 3 cuillères à soupe d’huile de pépins de raisin (45 ml)
  • Salt — sel fin (1 g)
  • Pepper — poivre du moulin (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Tarragon Vinegar, Grapeseed Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Christophe Quantin. French. Cited awards include: MOF 1993.

Originally published as Vinaigrette à l’Estragon.

Adapted from a Christophe Quantin recipe (Christophe Quantin / France 3 Bon Appétit Bien Sûr (macédoine; re-eligible under §1 v2 2026-07-18)).

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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 Christophe Quantin / France 3 Bon Appétit Bien Sûr (macédoine; re-eligible under §1 v2 2026-07-18) (published as “Vinaigrette à l’Estragon”). Full citation lives in Provenance.

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