Cuttlefish Ink Vinaigrette

Name: Cuttlefish Ink Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 320 ml
Cuisine: French Classic
Ingredients: 50 g Shallot; 75 ml Red Wine Vinegar; 75 ml Cooking Liquor; 15 ml Cuttlefish Ink; 150 ml Olive Oil; 2 g Salt

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

Cuttlefish Ink from a starred kitchen.

Ratio

Red Wine Vinegar 75 mlCooking Liquor 75 mlCuttlefish Ink 15 mlOlive Oil 150 ml

Ingredients

Shallot — 50 g
Red Wine Vinegar — 75 ml
Cooking Liquor — 75 ml
Cuttlefish Ink — 15 ml
Olive Oil — 150 ml
Salt — 2 g

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Cooking Liquor, Cuttlefish Ink, Olive Oil.
Add finishing notes: Shallot, Salt.
Cap the jar and shake until emulsified.

Provenance

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (braised cuttlefish salad)).

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 Nathan Outlaw / Great British Chefs (braised cuttlefish salad) (published as “Cuttlefish Ink Vinaigrette”). Full citation lives in Provenance.

Add to a jar