PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Tallowpier Bottega Sherry

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: Sherry Vinegar 30 ml, Olive Oil 90 ml
Sherry Vinegar 30 mlOlive Oil 90 ml

Ingredients

  • Shallot — ½ shallot, finely minced
  • Sherry Vinegar — 2 Tbsp sherry vinegar (30 ml)
  • Salt — coarse salt (2 g)
  • Pepper — black pepper (0.5 g)
  • Olive Oil — 6 Tbsp EVOO (90 ml)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, 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.

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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 Bottega Sherry Vinaigrette.

Adapted from a Frank Stitt recipe (Frank Stitt / Martha Stewart Bottega companion via TFRecipes).

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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 / Martha Stewart Bottega companion via TFRecipes (published as “Bottega Sherry Vinaigrette”). Full citation lives in Provenance.

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