PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Parisian Balsamique

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

A three-star Paris kitchen's strained, silky balsamic.

Ratio

Ratio by volume: Olive Oil 300 ml, Balsamic 100 ml, Dijon Mustard 19 ml
Olive Oil 300 mlBalsamic 100 mlDijon Mustard 19 ml

Ingredients

  • Olive Oil — 30 cl (300 ml)
  • Balsamic — 10 cl (100 ml)
  • Dijon Mustard — 20g mustard
  • Salt — to taste
  • Pepper — to taste

Method

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

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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

Meilleur Ouvrier de France and chef of the three-Michelin-star Le Pré Catelan in the Bois de Boulogne; trained under Joël Robuchon.

Originally published as Vinaigrette Balsamique.

Adapted from a Frédéric Anton recipe (Académie du Goût / Frédéric Anton).

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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 Académie du Goût / Frédéric Anton (published as “Vinaigrette Balsamique”). Full citation lives in Provenance.

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