PANTRYFLEX

On the jar: Fennelmill Vinaigre De Sarriette

simmer · vinaigrette

★★★ KITCHENPrep 5 minCook 15 min

Fennelmill Vinaigre de Sarriette

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: White Wine Vinegar 250 ml
White Wine Vinegar 250 ml

Ingredients

  • White Wine Vinegar — 25 cl vinaigre blanc (250 ml)
  • Sugar — 100 g sucre
  • Summer Savory — 1 gros bouquet de sarriette
  • Cornstarch — 20 g Maïzena

Method

  1. Pour to the lines in order (bottom → top): White Wine Vinegar.
  2. Add: Sugar, Summer Savory, Cornstarch.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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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 cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Emmanuel Renaut works in Alpine / Haute-Savoie at Flocons de Sel; credentials include Michelin 3* (Flocons de Sel, Megève); Meilleur Ouvrier de France 2004.

Originally published as Vinaigre de Sarriette.

Adapted from a Emmanuel Renaut recipe (Emmanuel Renaut / Académie du Goût (Best of Renaut)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Emmanuel Renaut / Académie du Goût (Best of Renaut) (published as “Vinaigre de Sarriette”). Full citation lives in Provenance.

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