On the jar: Cinderfield Chardonnay
shake · vinaigrette
★ STARRED KITCHENPrep 5 minChardonnay Vinaigrette
Independent adaptation of a publicly published Adam Smith recipe. Not affiliated with, sponsored by, or endorsed by Adam Smith.
Chardonnay from a starred kitchen.
Ratio
Ingredients
- Rapeseed Oil — 39 ml
- Chardonnay Vinegar — 18 ml
- Salt — 5 g
- Sugar — 2 g
Method
- Pour to the lines in order (bottom → top): Rapeseed Oil, Chardonnay Vinegar.
- Add finishing notes: Salt, Sugar.
- Cap the jar and shake until emulsified.
Provenance
Adam Smith works in Classical British / French technique at Woven by Adam Smith; credentials include Michelin 1* (Woven by Adam Smith, Coworth Park).
More from this kitchenFAQ
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 Adam Smith / Great British Chefs (pickled kohlrabi) (published as “Chardonnay Vinaigrette”). Full citation lives in Provenance.