PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Cinderbench Sherry-Shallot

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

Emeril Lagasse's Cinderbench Sherry-Shallot, from the published recipe.

Ratio

Ratio by volume: Olive Oil 240 ml, Sherry Vinegar 160 ml, Lemon Juice 30 ml
Olive Oil 240 mlSherry Vinegar 160 mlLemon Juice 30 ml

Ingredients

  • Olive Oil — 1 cup EVOO (240 ml)
  • Sherry Vinegar — 2/3 cup sherry wine vinegar (160 ml)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Parsley — 1 cup chopped flat-leaf (40 g)
  • Basil — 4 Tbsp chopped (12 g)
  • Oregano — 1 Tbsp chopped (3 g)
  • Garlic — 3 Tbsp minced (27 g)
  • Shallot — 2 Tbsp minced (20 g)
  • Pepper — 3/4 tsp cracked (1.5 g)
  • Salt — 2 1/2 tsp kosher (15 g)
  • Red Pepper — 1/4 tsp (0.5 g)

Method

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

4 kitchens · 0 stars · 4 national awards

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Chimichurri Sauce.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

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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 Emerils.com (published as “Chimichurri Sauce”). Full citation lives in Provenance.

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