PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Oliveyard Sherry-Shallot

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

Dominique Crenn's Oliveyard Sherry-Shallot, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 15 ml, Dijon Mustard 5 ml, Lemon Juice 23 ml, Olive Oil 60 ml
Sherry Vinegar 15 mlDijon Mustard 5 mlLemon Juice 23 mlOlive Oil 60 ml

Ingredients

  • Garlic — 1 clove finely minced
  • Shallot — 1 small finely minced
  • Sherry Vinegar — 1 Tbsp (15 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Lemon Juice — juice of 1/2 lemon (22.5 ml)
  • Olive Oil — 4 Tbsp (60 ml)
  • Salt — 1/2 tsp sea (3 g)
  • Pepper — 1/4 tsp (0.5 g)
  • Herbs — 1 Tbsp chopped tender herbs (4 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Lemon Juice, Olive Oil.
  2. Add finishing notes: Garlic, Shallot, Salt, Pepper, Herbs.
  3. Cap the jar and shake until emulsified.

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Provenance

French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.

Originally published as Classique Vinaigrette (Belmond).

Adapted from a Dominique Crenn recipe (Belmond / Dominique Crenn).

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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 Belmond / Dominique Crenn (published as “Classique Vinaigrette (Belmond)”). Full citation lives in Provenance.

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