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)

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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