PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Glasshall Au Vino Santo

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Dijon Mustard 12 ml, White Wine 50 ml, Hazelnut Oil 109 ml
Dijon Mustard 12 mlWhite Wine 50 mlHazelnut Oil 109 ml

Ingredients

  • Dijon Mustard — 13 g moutarde forte
  • White Wine — 50 g Vino Santo
  • Hazelnut Oil — 100 g huile de noisette
  • Salt — sel (1 g)
  • Pepper — poivre (0.5 g)

Method

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

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Provenance

Franck Giovannini. Swiss / French. Cited awards include: Bocuse d'Or Bronze 2007; Michelin 3* (Restaurant de l'Hôtel de Ville, Crissier).

Originally published as Vinaigrette au Vino Santo.

Adapted from a Franck Giovannini recipe (Franck Giovannini / GaultMillau (petits pois haricots; re-eligible under §1 v2 2026-07-18)).

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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 Franck Giovannini / GaultMillau (petits pois haricots; re-eligible under §1 v2 2026-07-18) (published as “Vinaigrette au Vino Santo”). Full citation lives in Provenance.

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