Walnut Vinaigrette

Name: Walnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: 1 tsp (6 g) Salt; 1/6 cup red wine vinegar (40 ml) Red Wine Vinegar; about 1½ Tbsp (19 ml) Dijon Mustard; about ¾ tsp (2 g) White Pepper; 20 tsp walnut oil (100 ml) Walnut Oil; 1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml) Grapeseed Oil

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

DRESSING · WINTER SALADS & FRISÉE & CRAB

A dressing for winter salads & frisée & crab.

Pras' walnut vinaigrette.

On the jar

WALNUT

Method: shake
Yield: about 1½ cups
Ingredients: 6
Jar batch: 0.7× recipe

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Ratio

GRAPESEED OIL 200 mlWALNUT OIL 100 mlRED WINE VIN 40 mlDIJON 19 ml

Ingredients

Salt1 tsp (6 g)
Red Wine Vinegar1/6 cup red wine vinegar (40 ml)
Dijon Mustardabout 1½ Tbsp (19 ml)
White Pepperabout ¾ tsp (2 g)
Walnut Oil20 tsp walnut oil (100 ml)
Grapeseed Oil1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, WALNUT OIL, RED WINE VIN, DIJON.
Season to finish: SALT (about ¾ tsp), WHITE PEPPER (about ¾ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 6 stars · 1 national award

Walnut Vinaigrette★★★ KITCHENOn the jar: WALNUT
Langoustine Tartare Oil-Vinegar Dressing★★★ KITCHENOn the jar: LANGOUSTINE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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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 Vinaigrette aux Noix.

Adapted from a Eric Pras recipe (Eric Pras / Académie du Goût).

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 0.7× 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 Eric Pras / Académie du Goût (published as “Vinaigrette aux Noix”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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