Langoustine Tartare Oil-Vinegar Dressing

Name: Langoustine Tartare Oil-Vinegar Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: 10 tsp red wine vinegar (50 ml) Red Wine Vinegar; 1/6 cup Walnut Oil (40 ml) Walnut Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · LANGOUSTINE OR SEAFOOD TARTARE

In the published recipe, this is the dressing for langoustine tartare. The same recipe pairs it with Fallot Mustard Cream, the mustard cream.

Pras's oil-vinegar dressing for langoustine tartare.

On the jar

LANGOUSTINE

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.85× recipe

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Ratio

RED WINE VIN 50 mlWALNUT OIL 40 ml

Ingredients

Red Wine Vinegar10 tsp red wine vinegar (50 ml)
Walnut Oil1/6 cup Walnut Oil (40 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 359 dressings in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 0.8:1, higher than 21% of the catalog’s dressings (median 2:1), a sharper mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and rice vinegar (52).

The fat here is walnut oil. In this category chefs also reach for olive oil (145 recipes) and sesame oil (34).

Method

Pour to the lines in order (bottom → top): RED WINE VIN, WALNUT OIL.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 6 stars · 3 national awards

Langoustine Tartare Oil-Vinegar Dressing★★★ KITCHENOn the jar: LANGOUSTINE
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC

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Provenance

Eric Pras works in Contemporary Burgundy French at Maison Lameloise; credentials include Michelin 3* (Maison Lameloise, Chagny).

Originally published as Langoustine Tartare Oil–Vinegar Dressing.

Adapted from a Eric Pras recipe (Éric Pras / FOUR magazine (Fallot)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Éric Pras / FOUR magazine (Fallot) (published as “Langoustine Tartare Oil–Vinegar Dressing”). Full citation lives in Provenance.

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