PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Sherry Vinaigrette

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

DRESSING · SALADS & ROASTED VEGETABLES

A dressing for salads & roasted vegetables.

Dan Kluger's sherry vinaigrette for salads & roasted veg.

On the jar

SHERRY

Method
shake
Yield
about ½ cup
Ingredients
6
Jar batch
3.2× recipe
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Ratio

Ratio by volume: OLIVE OIL 45 ml, SHERRY VINEGAR 30 ml, DIJON 5 ml
OLIVE OIL 45 mlSHERRY VINEGAR 30 mlDIJON 5 ml

Ingredients

  • Shallot2 tbsp finely chopped shallot (20 g)
  • Sherry Vinegar2 tbsp sherry vinegar (30 ml)
  • Dijon Mustard1 tsp Dijon mustard (5 ml)
  • Sugar1 tsp organic sugar (4 g)
  • Olive Oil3 tbsp extra-virgin olive oil (45 ml)
  • Saltabout ¼ tsp (2 g)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, DIJON.
  2. Add by count: 1½ SHALLOTS.
  3. Season to finish: SUGAR (about 1 Tbsp), SALT (to taste).
  4. 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.

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Provenance

Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.

Adapted from a Dan Kluger recipe (Dan Kluger / Peter Som Extra Taste).

More from this kitchen

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 3.2× 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 Dan Kluger / Peter Som Extra Taste (published as “Sherry 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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