PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Glassforge Nutty

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

Nutty from a three-star kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Sherry Vinegar 30 ml, Olive Oil 45 ml, Walnut Oil 30 ml, Hazelnut Oil 15 ml
Dijon Mustard 5 mlSherry Vinegar 30 mlOlive Oil 45 mlWalnut Oil 30 mlHazelnut Oil 15 ml

Ingredients

  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • Sherry Vinegar — 2 Tbsp sherry vinegar (30 ml)
  • Olive Oil — 3 Tbsp extra-virgin olive oil (45 ml)
  • Walnut Oil — 2 Tbsp walnut oil (30 ml)
  • Hazelnut Oil — 1 Tbsp hazelnut oil (15 ml)
  • Salt — Salt (2 g)
  • Pepper — Freshly ground pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Sherry Vinegar, Olive Oil, Walnut Oil, Hazelnut Oil.
  2. Add finishing notes: Salt, Pepper.
  3. 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 — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

David Kinch works in California modernist / farm-driven at Manresa; credentials include Michelin 3* (Manresa, Los Gatos; historical).

Originally published as Nutty Vinaigrette.

Adapted from a David Kinch recipe (David Kinch / Food & Wine).

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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 David Kinch / Food & Wine (published as “Nutty Vinaigrette”). Full citation lives in Provenance.

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