PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Fennelstreet Sherry-Shallot

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

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

Ratio

Ratio by volume: Sherry Vinegar 15 ml, Olive Oil 60 ml, Lemon Juice 15 ml
Sherry Vinegar 15 mlOlive Oil 60 mlLemon Juice 15 ml

Ingredients

  • Shallot — 1/2 minced (20 g)
  • Sherry Vinegar — 1 Tbsp (15 ml)
  • Olive Oil — 1/4 cup EVOO (60 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Salt — kosher / fleur de sel to taste

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Olive Oil, Lemon Juice.
  2. Add finishing notes: Shallot, Salt.
  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 Shallot Sherry Vinaigrette.

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

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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 Dominique Crenn / MasterClass (published as “Shallot Sherry Vinaigrette”). Full citation lives in Provenance.

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