PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Ripert Miso Vinaigrette

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

Eric Ripert's Miso Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Balsamic 30 ml, Vegetable Oil 30 ml, Water 30 ml
Balsamic 30 mlVegetable Oil 30 mlWater 30 ml

Ingredients

  • Miso — 1 Tbsp white (18 g)
  • Balsamic — 2 Tbsp (30 ml)
  • Vegetable Oil — 2 Tbsp (30 ml)
  • Water — 2 Tbsp (30 ml)
  • Squid Ink — 1 tsp optional (5 g)

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Vegetable Oil, Water.
  2. Add finishing notes: Miso, Squid Ink.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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 Miso Vinaigrette.

Adapted from a Eric Ripert recipe (Eric Ripert / Food & Wine octopus).

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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 / Food & Wine octopus (published as “Miso Vinaigrette”). Full citation lives in Provenance.

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