PANTRYFLEX

On the jar: Cinderroom Frank's

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cinderroom Frank'S

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

Frank's from a national-award-winning chef.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Sherry Vinegar 30 ml, Cider Vinegar 15 ml, Shallot 15 ml, Thyme 15 ml, Olive Oil 120 ml
Red Wine Vinegar 30 mlSherry Vinegar 30 mlCider Vinegar 15 mlShallot 15 mlThyme 15 mlOlive Oil 120 ml

Ingredients

  • Red Wine Vinegar — 2 Tbsp fruity red wine vinegar (30 ml)
  • Sherry Vinegar — 2 Tbsp Spanish sherry vinegar (30 ml)
  • Cider Vinegar — 1 Tbsp honey or apple cider vinegar (15 ml)
  • Shallot — 1 Tbsp minced shallot (15 ml)
  • Thyme — 1 Tbsp fresh thyme leaves (15 ml)
  • Salt — kosher salt, to season (2 g)
  • Pepper — freshly ground black pepper, to season (0.5 g)
  • Olive Oil — 1/2 cup extra-virgin olive oil (120 ml)

Method

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

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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

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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 Frank's Vinaigrette.

Adapted from a Frank Stitt recipe (Frank Stitt / Food & Wine (Highlands Bar & Grill, October 2018)).

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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 (Highlands Bar & Grill, October 2018) (published as “Frank's Vinaigrette”). Full citation lives in Provenance.

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