PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Hamersley Mustard Vinaigrette

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

Gordon Hamersley's Shallot-Dijon Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 30 ml, Red Wine Vinegar 30 ml, Olive Oil 120 ml
Dijon Mustard 30 mlRed Wine Vinegar 30 mlOlive Oil 120 ml

Ingredients

  • Dijon Mustard — 2 Tbsp (30 ml)
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Shallot — 1 Tbsp minced (10 g)
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — 1/2 tsp (3 g)
  • Pepper — 1/4 tsp (0.5 g)

Method

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

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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

French-American chef of Hamersley's Bistro in Boston’s South End (closed 2014); James Beard Best Chef: Northeast. Roast chicken and shallot vinaigrette were signatures.

Adapted from a recipe published by Gordon Hamersley in Gordon Hamersley Bistro cooking.

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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 Gordon Hamersley Bistro cooking (published as “Hamersley Mustard Vinaigrette”). Full citation lives in Provenance.

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