PANTRYFLEX

On the jar: Linenpoint Huile–xérès

shake · vinaigrette

★★★ KITCHENPrep 5 min

Linenpoint Huile-Xérès

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Olive Oil 200 ml, Sherry Vinegar 50 ml
Olive Oil 200 mlSherry Vinegar 50 ml

Ingredients

  • Olive Oil — 200 ml extra-virgin cold-pressed olive oil
  • Sherry Vinegar — 50 ml sherry vinegar
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

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

Keep this recipe

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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

Gérald Passédat. French / Provençal seafood. Cited awards include: Michelin 3* (Le Petit Nice).

Originally published as Vinaigrette Huile–Xérès.

Adapted from a Gérald Passédat recipe (Gérald Passédat / Gourmetpedia (Petit Nice shellfish 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 Gérald Passédat / Gourmetpedia (Petit Nice shellfish salad) (published as “Vinaigrette Huile–Xérès”). Full citation lives in Provenance.

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