PANTRYFLEX

On the jar: Fernstreet Vinagrete De Feijão

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Fernstreet Vinagrete de Feijão

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 60 ml, White Wine Vinegar 30 ml
Olive Oil 60 mlWhite Wine Vinegar 30 ml

Ingredients

  • Olive Oil — 4 Tbsp azeite (60 ml)
  • White Wine Vinegar — 2 Tbsp vinagre branco (30 ml)
  • Salt — salt (2 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

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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

Érick Jacquin. French / Brazilian. Cited awards include: Michelin (historical FR stars); MasterChef Brasil judge.

Originally published as Vinagrete de Feijão.

Adapted from a Érick Jacquin recipe (Érick Jacquin / Veja SP (La Brasserie)).

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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 Érick Jacquin / Veja SP (La Brasserie) (published as “Vinagrete de Feijão”). Full citation lives in Provenance.

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