PANTRYFLEX

simmer · vinaigrette

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Olivebench Currant

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

Currant from a national-award-winning chef.

Ratio

Ratio by volume: Red Wine 120 ml, Currants 30 ml, Red Wine Vinegar 60 ml, Shallot 15 ml, Olive Oil 120 ml
Red Wine 120 mlCurrants 30 mlRed Wine Vinegar 60 mlShallot 15 mlOlive Oil 120 ml

Ingredients

  • Red Wine — 1/2 cup Beaujolais (120 ml)
  • Currants — 2 tbsp dried currants (30 ml)
  • Red Wine Vinegar — 1/4 cup vermouth vinegar or red wine vinegar (60 ml)
  • Shallot — 1 tbsp minced shallot (15 ml)
  • Olive Oil — 1/2 cup extra-virgin olive oil (120 ml)
  • Salt — kosher salt, to taste
  • Pepper — freshly ground black pepper, to taste

Method

  1. Pour to the lines in order (bottom → top): Red Wine, Currants, Red Wine Vinegar, Shallot, Olive Oil.
  2. Add: Salt, Pepper.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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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 cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Gabriel Rucker works in Pacific Northwest / Le Pigeon; credentials include James Beard Rising Star Chef 2011; James Beard Best Chef: Northwest 2013.

Originally published as Currant Vinaigrette.

Adapted from a Gabriel Rucker recipe (Gabriel Rucker / Portland Monthly (Le Pigeon cookbook excerpt, Ten Speed Press)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Gabriel Rucker / Portland Monthly (Le Pigeon cookbook excerpt, Ten Speed Press) (published as “Currant Vinaigrette”). Full citation lives in Provenance.

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