PANTRYFLEX

On the jar: Glassforge Nutty

shake · vinaigrette

★★★ KITCHENPrep 5 min

Nutty Vinaigrette

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

Nutty from a three-star kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Sherry Vinegar 30 ml, Olive Oil 45 ml, Walnut Oil 30 ml, Hazelnut Oil 15 ml
Dijon Mustard 5 mlSherry Vinegar 30 mlOlive Oil 45 mlWalnut Oil 30 mlHazelnut Oil 15 ml

Ingredients

  • Dijon Mustard — 5 ml
  • Sherry Vinegar — 30 ml
  • Olive Oil — 45 ml
  • Walnut Oil — 30 ml
  • Hazelnut Oil — 15 ml
  • Salt — 2 g
  • Pepper — 0.5 g

Method

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

Provenance

David Kinch works in California modernist / farm-driven at Manresa; credentials include Michelin 3* (Manresa, Los Gatos; historical).

Adapted from a David Kinch recipe (David Kinch / Food & Wine).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from David Kinch / Food & Wine (published as “Nutty Vinaigrette”). Full citation lives in Provenance.

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