PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Cider-Walnut Vinaigrette

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

DRESSING · LEEKS VINAIGRETTE

In the published recipe, this is the dressing for leeks vinaigrette.

David Gallienne's cider-walnut vinaigrette for leeks.

On the jar

CIDERWALNUT

Method
shake
Yield
about ½ cup
Ingredients
5
Jar batch
3.65× recipe
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Ratio

Ratio by volume: WALNUT OIL 60 ml, GRAIN MUSTARD 5 ml, CIDER VINEGAR 5 ml
WALNUT OIL 60 mlGRAIN MUSTARD 5 mlCIDER VINEGAR 5 ml

Ingredients

  • Grain Mustard1 tsp wholegrain mustard (5 ml)
  • Cider Vinegar1 tsp apple cider vinegar (5 ml)
  • Walnut Oil1/4 cup walnut oil (60 ml)
  • Shallotabout 1 shallot (30 g)
  • Herbsherbs mixed

Method

  1. Pour to the lines in order (bottom → top): WALNUT OIL, GRAIN MUSTARD, CIDER VINEGAR.
  2. Add by count: 3½ SHALLOTS.
  3. Season to finish: HERBS (to taste).
  4. Cap the jar and shake until emulsified.

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Provenance

David Gallienne. French. Cited awards include: Michelin 1* (Le Jardin des Plumes).

Originally published as Cider–Walnut Vinaigrette.

Adapted from a David Gallienne recipe (David Gallienne / RTBF).

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.65× 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 David Gallienne / RTBF (published as “Cider–Walnut 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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