PANTRYFLEX

On the jar: Caperhall Maple–caper

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Caperhall Maple-Caper

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Shallot 15 ml, Red Wine Vinegar 15 ml, Maple Syrup 15 ml, Capers 15 ml, Olive Oil 45 ml
Shallot 15 mlRed Wine Vinegar 15 mlMaple Syrup 15 mlCapers 15 mlOlive Oil 45 ml

Ingredients

  • Shallot1 tbsp minced shallot (15 ml)
  • Red Wine Vinegar1 tbsp red wine vinegar (15 ml)
  • Maple Syrup1 tbsp pure maple syrup (15 ml)
  • Capers1 tbsp drained capers (15 ml)
  • Saltpinch salt (1 g)
  • Pepperpinch pepper (0.3 g)
  • Olive Oil3 tbsp extra-virgin olive oil (45 ml)

Method

  1. Pour to the lines in order (bottom → top): Shallot, Red Wine Vinegar, Maple Syrup, Capers, Olive Oil.
  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.

1 kitchen · 0 stars · 2 national awards

First run is small.

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Provenance

Frank Stitt works in Southern / Birmingham at Highlands Bar & Grill; credentials include James Beard Best Chef: Southeast 2001; James Beard Outstanding Restaurant 2018 (Highlands Bar & Grill).

Originally published as Maple–Caper Vinaigrette.

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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 Frank Stitt / Food & Wine (tuna scallopine…) (published as “Maple–Caper Vinaigrette”). Full citation lives in Provenance.