PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Amberrail Dijon

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

Eric Ripert's Amberrail Dijon, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 3 ml, Sherry Vinegar 23 ml, Olive Oil 68 ml
Dijon Mustard 3 mlSherry Vinegar 23 mlOlive Oil 68 ml

Ingredients

  • Dijon Mustard — 1/2 tsp (2.5 ml)
  • Salt — 1/4 tsp fine sea (1.5 g)
  • White Pepper — pinch (0.2 g)
  • Sherry Vinegar — 4 1/2 tsp (22.5 ml)
  • Olive Oil — 4 1/2 Tbsp EVOO (67.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Salt, White 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.

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Provenance

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Originally published as Dijon Vinaigrette.

Adapted from a Eric Ripert recipe (Eric Ripert / Le Bernardin (New York Magazine)).

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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 Eric Ripert / Le Bernardin (New York Magazine) (published as “Dijon Vinaigrette”). Full citation lives in Provenance.

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