PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Stonelane Classic Dijon

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

From a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 30 ml, Olive Oil 90 ml, Dijon Mustard 5 ml
White Wine Vinegar 30 mlOlive Oil 90 mlDijon Mustard 5 ml

Ingredients

  • White Wine Vinegar — 2 spsk Chardonnay white-wine vinegar (30 ml)
  • Olive Oil — 6 spsk EVOO (90 ml)
  • Dijon Mustard — 1 tsk Dijon (up to 2) (5 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

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

Francis Cardenau — published sauce recipes in the PantryFlex catalog. Michelin 2* (Kommandanten, Copenhagen, historical).

Originally published as Classic Dijon Vinaigrette.

Adapted from a Francis Cardenau recipe (Francis Cardenau / cardenau.dk).

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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 Francis Cardenau / cardenau.dk (published as “Classic Dijon Vinaigrette”). Full citation lives in Provenance.

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