PANTRYFLEX

On the jar: Cinderbench Aux Herbes

shake · vinaigrette

★★★ KITCHENPrep 5 min

Vinaigrette Aux Herbes

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

Aux Herbes from a three-star kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Red Wine Vinegar 30 ml, Olive Oil 50 ml, Canola Oil 50 ml
Dijon Mustard 5 mlRed Wine Vinegar 30 mlOlive Oil 50 mlCanola Oil 50 ml

Ingredients

  • Shallot — 50 g
  • Dijon Mustard — 5 ml
  • Red Wine Vinegar — 30 ml
  • Olive Oil — 50 ml
  • Canola Oil — 50 ml
  • Chervil — 10 g
  • Parsley — 10 g
  • Salt — 2 g
  • Pepper — 0.5 g
  • Water — un filet d'eau

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil, Canola Oil.
  2. Add finishing notes: Shallot, Chervil, Parsley, Salt, Pepper, Water.
  3. Cap the jar and shake until emulsified.

Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Vinaigrette aux Herbes (Asperges).

Adapted from a Alain Ducasse recipe (Alain Ducasse Nature Volume 2 / Académie du Goût).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alain Ducasse Nature Volume 2 / Académie du Goût (published as “Vinaigrette aux Herbes (Asperges)”). Full citation lives in Provenance.

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