PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Amberlane Classic

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

Gordon Ramsay's Amberlane Classic, from the published recipe.

Ratio

Ratio by volume: Olive Oil 100 ml, Peanut Oil 100 ml, Dijon Mustard 5 ml, Lemon Juice 15 ml, White Wine Vinegar 30 ml
Olive Oil 100 mlPeanut Oil 100 mlDijon Mustard 5 mlLemon Juice 15 mlWhite Wine Vinegar 30 ml

Ingredients

  • Olive Oil — 100ml EVOO
  • Peanut Oil — 100ml groundnut oil
  • Dijon Mustard — 1 scant tsp (4.5 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • White Wine Vinegar — 2 Tbsp (30 ml)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Peanut Oil, Dijon Mustard, Lemon Juice, White Wine Vinegar.
  2. Add finishing notes: 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

British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.

Originally published as Classic Vinaigrette (Sunday Lunch).

Adapted from a recipe published by Gordon Ramsay in Gordon Ramsay Sunday Lunch (widely reprinted ratios).

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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 Ramsay Sunday Lunch (widely reprinted ratios) (published as “Classic Vinaigrette (Sunday Lunch)”). Full citation lives in Provenance.

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