PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Coralhouse Shallot

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

Shallot from a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Honey 3 ml, Red Wine Vinegar 15 ml, Olive Oil 60 ml
Dijon Mustard 5 mlHoney 3 mlRed Wine Vinegar 15 mlOlive Oil 60 ml

Ingredients

  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • Honey — 1/2 tsp clear honey (2.5 ml)
  • Red Wine Vinegar — 1 tbsp of red wine vinegar (15 ml)
  • Olive Oil — 4 tbsp of olive oil (60 ml)
  • Shallot — 1 shallot, finely chopped
  • Salt — salt (1 g)
  • Pepper — black pepper (0.3 g)

Method

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

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Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Originally published as Shallot Dressing.

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs (warm goat’s cheese salad)).

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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 Galton Blackiston / Great British Chefs (warm goat’s cheese salad) (published as “Shallot Dressing”). Full citation lives in Provenance.

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